Carmelas Chicken Rigatoni Copycat Romanos Macaroni Grill Recipes

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



Carmela's Chicken Rigatoni (Copycat Romano's Macaroni Grill) image

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

6 ounces butter-flavored oil
8 ounces mushrooms
12 ounces grilled chicken
salt and pepper
2 teaspoons basil
6 ounces caramelized onion
6 ounces cooking wine
20 ounces heavy cream
24 ounces rigatoni pasta
2 ounces parmesan cheese

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 MARSALA



Romano's Macaroni Grill Chicken Marsala image

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

1 lb boneless skinless chicken breast, cut into 8 pieces
ground pepper
flour, for coating
6 tablespoons butter
1 tablespoon olive oil
1 cup mushroom, thinly sliced
1 garlic clove, minced
1 shallot, minced
2 tablespoons parmesan cheese, grated
6 tablespoons marsala wine, dry not sweet
2 tablespoons chicken stock

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 CHICKEN SCALOPPINE



Romano's Macaroni Grill Chicken Scaloppine image

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

4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 lb butter (4 sticks)
6 -8 chicken breasts (3-ounces each)
oil, for sauteing chicken
butter, for sauteing chicken
2 3/4 cups flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 lb cappellini pasta, cooked
chopped parsley, for garnish

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 CHICKEN CANNELLONI



Romano's Macaroni Grill Chicken Cannelloni image

Make and share this Romano's Macaroni Grill Chicken Cannelloni recipe from Food.com.

Provided by KelBel

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces chicken breasts, cooked
1 ounce fresh spinach, chopped
1 ounce sun-dried tomato, sliced
16 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 teaspoon black pepper
1 teaspoon salt
12 sheets lasagna noodles
16 ounces alfredo sauce
16 ounces marinara sauce
3 ounces parmesan cheese, grated

Steps:

  • Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.
  • Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion.
  • Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Alfredo sauce and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely.
  • Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes.
  • Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165°F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley.

Nutrition Facts : Calories 591.4, Fat 35.1, SaturatedFat 18.7, Cholesterol 134.7, Sodium 1858.2, Carbohydrate 27.1, Fiber 4.5, Sugar 14.8, Protein 41.6

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