Chicken Scaloppine Macaroni Grill Copycat Recipes

BELINDA'S VERSION OF CARINO'S CHICKEN SCALOPPINI

Steps:

• Cook pasta; drain. (While it is cooking, prepare chicken and veggies, and then sauce.).
• Chicken: Dredge chicken in seasoned flour; melt about 2 tablespoons butter and 2 tablespoons olive oil in large skillet. Cook chicken until lightly browned and just cooked through (don't overcook, or it won't be tender).
• Remove from pan, and keep warm.
• Veggies: Saute the onions (in the remaining butter/oil) until fairly tender. (You could add mushrooms at this point, if desired.) Then add bacon and tomatoes, and toss until heated through. Remove from pan, and add to drained spagetti noodles.
• Sauce: Heat the lemon juice and wine to a boil; simmer and reduce by 1/3. Add cream and simmer until thickened (3-4 minutes). Slowly add butter, and stir until completely melted. Season with salt and pepper.
• Place chicken tenders atop the noodles, pour on the sauce, and gently stir to completely mix all ingredients.
• Update: I tried this, using prebreaded/precooked chicken breast strips (the real thing, not "formed"), which I thawed slightly, and then cooked in the pan (as in the original recipe). I also subbed real bacon bits, for the precooked bacon slices, and chopped tomatoes (from a jar). This cut out some time and steps, and it was still great! I only used 2 sticks of butter, and it's still plenty rich, too.

CHICKEN SCALOPPINE MACARONI GRILL COPYCAT RECIPE RECIPE

Steps:

• To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and two tablespoons butter in a large skillet. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan. To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.

CARMELA'S CHICKEN RIGATONI (COPYCAT ROMANO'S MACARONI GRILL)

Steps:

• In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.
• Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.
• Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
• Transfer to plate, garnish with parsley.

ROMANO'S MACARONI GRILL CHICKEN SCALOPPINE

Steps:

• To make the sauce:.
• Heat the lemon juice and white wine in a saucepan over medium heat.
• Bring to a boil and reduce by one-third.
• Add cream and simmer until mixture thickens (3 to 4 minutes).
• Slowly add butter until completely incorporated.
• Season with salt and pepper.
• Remove from heat and keep warm.
• To make chicken and pasta:.
• Cook pasta and drain.
• Heat a small amount of oil and two tablespoons butter in a large skillet.
• Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
• Remove chicken from pan.
• Add remaining ingredients to pan.
• Heat until mushrooms soften and are cooked. Add chicken back to pan.
• To serve:.
• Place cooked pasta on each plate.
• Add half of butter sauce to chicken mixture and toss.
• Taste and adjust. Add more sauce if needed.
• Place chicken mixture over pasta.
• Add a little more sauce to each.
• Garnish with parsley.