LINGUINE POSITANO {CARRABBA'S COPYCAT}
Enjoy the popular Linguine Positano made with fire roasted tomatoes, garlic and basil from Carrabba's Italian Grill at home.
Provided by Carrie's Experimental Kitchen
Categories Main Entree
Time 20m
Number Of Ingredients 6
Steps:
- Cook the pasta according to package directions in a large pot until al dente; drain.
- While the pasta is cooking, add oil to a large nonstick skillet along with the garlic and saute for 1-2 minutes.
- Next, add the tomatoes and basil and allow to heat through. Add the cooked linguine and the grated cheese to the skillet; then toss to coat.
POSITANO CHICKEN
This is Alva Carpenter's recipe from the SLIM LINES column, Thursday. Its for all those of you who love chicken and are watching the cals. Enjoy!
Provided by Charishma_Ramchanda
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken with half the Italian herbs and salt and pepper to taste.
- Now, heat oil in a non-stick skillet over medium-high flame.
- Saute the chicken for 3 minutes in the oil until it is browned on the bottom.
- Flip to the other side.
- Add onion and the remaining seasoning.
- Cook for 2 minutes.
- Mix in the rest of the ingredients.
- Bring to a boil.
- Cover, lower flame to medium heat and cook for 8 minutes, until the chicken is cooked throughout.
- Remove from heat.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 227.6, Fat 6.8, SaturatedFat 1.2, Cholesterol 75.5, Sodium 279.7, Carbohydrate 14.9, Fiber 2.7, Sugar 5.5, Protein 27.1
SIMPLE ONE-SKILLET CHICKEN ALFREDO PASTA
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one. Plus, any one-skillet meal where the pasta cooks right in the sauce is a gift with purchase, in my book.
Provided by Katie Workman
Categories Pasta Kid-Friendly Parmesan Milk/Cream Chicken Dinner Quick & Easy Small Plates One-Pot Meal
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
- Melt the butter in a very large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, but still a bit pink inside, about 4 minutes (the pieces don't have to be browned on all sides; two sides is fine). Remove the chicken and set aside on a plate.
- Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of those delicious caramelized bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned chicken with any juices that have accumulated on the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid has been absorbed, and the chicken is cooked through, about 4 minutes more.
- Stir in the Parmesan until well incorporated, and adjust the seasonings.
- Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and pass extra Parmesan at the table.
- Alfredo Add-Ins
- When you add the Parmesan in Step 4, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two. 1 tablespoon puréed chipotles in adobo sauce 4 cups sliced mushrooms, sautéed 3 cups lightly cooked tiny broccoli florets 2 tablespoons fresh herbs, such as oregano, thyme, or parsley Or, you can serve up portions of Chicken Alfredo Pasta for those who like it plain and simple, and add proportionate amounts of any of the add-ins to the pot.
- Make Ahead
- While it's certainly reasonable to thrill over a meal of reheated leftover Alfredo pasta, either warmed on the stovetop or in the microwave, this dish is best when it's made just before serving.
BUCA DI BEPPO RIGATONI POSITANO (COPYCAT)
When I tried this dish at Buca, I instantly fell in love with it. I was able to find the recipe elsewhere, and thought I should share it! It is fabulous! (I usually leave the peel on the eggplant, and chop it into one-inch cubes; but this can also be prepared with eggplant slices) If you don't have time to make Marinara, you can just a jarred sauce like Paul Newman's.
Provided by Cook4_6
Categories European
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil.
- Add eggplant and saute until brown and soft. Add chopped garlic and saute.
- Add sliced chicken breast, and marinara. Reduce heat.
- Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.
Nutrition Facts : Calories 607, Fat 31.8, SaturatedFat 9.1, Cholesterol 104.2, Sodium 548.9, Carbohydrate 53.6, Fiber 5.4, Sugar 8.1, Protein 26.9
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