MACARONI GRILL'S SCALOPPINE DI POLLO (CHICKEN CUTLETS)
Steps:
- Gather the ingredients.
- To a medium saucepan set over medium heat, add lemon juice and white wine. 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.
- Gather the ingredients.
- Cook pasta in a large pot of salted water until al dente . Remove from heat and drain. Keep warm.
- Dredge chicken in flour and set aside. Heat oil and butter in a large skillet. Add chicken and sauté, turning once, until brown and cooked through. Remove chicken from pan and reserve.
- Add pancetta, mushrooms, artichoke hearts, and capers. Heat until mushrooms soften and are cooked. Return chicken to pan.
- Add half the butter sauce to chicken mixture and toss. Taste and adjust seasonings, adding more sauce if needed.
- Place cooked pasta on each plate and add chicken mixture over pasta. Garnish with parsley.
- Alternatively, mix pasta and chicken mixture together. Toss with butter sauce and serve. Source: Romano's Macaroni Grill
Nutrition Facts : Calories 782 kcal, Carbohydrate 29 g, Cholesterol 211 mg, Fiber 4 g, Protein 38 g, SaturatedFat 32 g, Sodium 522 mg, Sugar 2 g, Fat 58 g, ServingSize 10 servings, UnsaturatedFat 0 g
ROMANO'S MACARONI GRILL PENNE RUSTICA
The sauce is the key to this recipe....HEAVY CREAM, PARMESAN CHEESE, WINE, etc. with CHICKEN & SHRIMP, cooking the penne pasta is the easy part. This recipe makes an ample amount, and too tricky for me to attempt to scale it down. I am posting it to take advantage of Recipezaar's calculations to reduce a recipe. I'm not sure how much this recipe feeds, but I am going to guess at 8-10 servings.
Provided by Sandylee
Categories Penne
Time 50m
Yield 15 serving(s)
Number Of Ingredients 19
Steps:
- For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
- Add Marsala wine and reduce by one-third.
- Add remaining ingredients, reduce by half of the original volume.
- Set aside.
- For Penne Rustica: Saute pancetta until it begins to brown.
- Add butter, shallots, and shrimp.
- Cook until shrimp are evenly pink but still translucent.
- Add chicken, salt, pepper, and mix thoroughly.
- Add gratinata sauce and 1/2 cup parmesan cheese.
- Simmer until sauce thickens.
- In a large bowl, combine shrimp& chicken mixture with the cooked pasta.
- Pour into a large casserole dish or roaster.
- Top with remaining cheese, pimientos and sprinkle with paprika.
- Bake at 475 degrees for 10 to 15 minutes.
- Remove and garnish with fresh rosemary sprig.
Nutrition Facts : Calories 770.5, Fat 60.1, SaturatedFat 36.9, Cholesterol 233.8, Sodium 309.9, Carbohydrate 30.4, Fiber 3.4, Sugar 0.8, Protein 15.7
CARMELA'S CHICKEN RIGATONI (COPYCAT ROMANO'S MACARONI GRILL)
This is the actual Macaroni Grill recipe for Carmela's Chicken Rigatoni. At home, I use a combination of olive oil (2 T) and butter (4T) instead of butter flavored oil (less overall as well). In addition, I use Kittencal's recipe for caramelized onions http://www.food.com/recipe/kittencals-caramelized-onions-89007.
Provided by Cook4_6
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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
Make and share this Romano's Macaroni Grill Chicken Scaloppine recipe from Food.com.
Provided by Punky Julster
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 2113.7, Fat 126.4, SaturatedFat 71.5, Cholesterol 424.1, Sodium 1087.6, Carbohydrate 167.1, Fiber 14.3, Sugar 6.8, Protein 75.9
ROMANO'S MACARONI GRILL GRILLED CHICKEN WITH PORTABELLA MUSHROOM
Copycat of Romano's Macaroni Grill® "Recipe adapted from Todd Wilbur's version Chicken Portobello Menu Description: "Grilled chicken breast with Portobello mushrooms, smoked mozzarella and demi glace, with a spinach orzo pasta. Fire up the grill for this take on one of Romano's most popular entrees. After you grill a couple of portobella mushroom caps, slice them thinly at an extreme angle to make wide slices that fit perfectly on top of grilled chicken breasts that have been rubbed with stone ground mustard (the kind with the whole mustard seeds in it). Romano's delicious demi glace is made from reduced veal stock, but a nice substitute can be made from a combination of canned beef broth and chicken broth. With plenty of garlic, rosemary and thyme in there, you'll have sauce that will get everyone in the house drooling as it simmers on the stove. The fresh julienned spinach tossed into the orzo pasta just before it's served scores extra points.
Provided by Cook4_6
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat your grill to high. Remove the stems from the Portobello.
- mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the leftover mushroom to use in the sauce.
- Prepare the demi glace sauce by heating 1 tablespoon of extra virgin oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it.
- Prepare the orzo pasta by boiling it in a large pot of water. You want.
- it al dente, which means it should be slightly tough (we'll be cooking it more later). That should take about 7 minutes. Strain pasta.
- Heat up 1 tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the strained orzo pasta, 1 cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally. Just prior to serving add spinach, stir until wilted.
- 5. Pound the chicken breasts a bit so that they are uniform in thickness.
- Rub 1/2 teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of Portobello mushroom over top of it and top with a slice of smoked mozzarella. Finish cooking chicken and allow cheese to melt.
- Place orzo pasta mixture on a plate, shingle chicken/mushroom stack above it and top with a drizzling of demi glaze.
ROMANO'S MACARONI GRILL CHICKEN MARSALA
My favorite meal is Chicken Marsala from the Macaroni Grill. This is a copycat recipe that I received from recipelink and it is truly wonderful and surprisingly easy too.
Provided by Irish Rose
Categories Chicken Breast
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus.
- Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side.
- Remove chicken from pan and arrange in a single layer in shallow ovenproof pan. Put in low oven (275-300 degrees) to stay warm.
- Add 2 tablespoons butter, garlic and shallot to skillet and saute (do not brown) for a few minutes until soft. Add mushrooms and saute about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.
- Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.
- I served the breasts along with a small portion of angel hair pasta on the plate.
Nutrition Facts : Calories 852.2, Fat 48.9, SaturatedFat 25, Cholesterol 241.7, Sodium 679.8, Carbohydrate 10.1, Fiber 0.4, Sugar 2.8, Protein 52.4
ROMANO'S MACARONI GRILL PASTA MILANO
Make and share this Romano's Macaroni Grill Pasta Milano recipe from Food.com.
Provided by byZula
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta as directed on package.
- Meanwhile, sauté butter, sun dried tomatoes and mushrooms about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly.
- Remove pasta from water and drain. Add pasta to the sauté pan and mix well. Garnish with Parmesan cheese and Italian parsley sprig.
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