Carrabbas Pasta Carrabba Recipes

COPYCAT CARRABBA'S PASTA CARRABBA

Steps:

• Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
• Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
• Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
• Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

CARRABBA'S CAVATAPPI AMATRICIANA (SIDE DISH PASTA)

Steps:

• Cook cavatappi according to package directions; drain.
• Saute onions, garlic, and red pepper flakes in olive oil over medium heat till onions are soft and translucent.
• Add white wine and cook till nearly evaporated.
• Stir in tomatoes with their juice till slightly thickened (3-5 minutes).
• Taste, and add salt and pepper as desired.
• Mix into cooked cavatappi.
• Toss with cheese.
• Add cooked pancetta (optional).

PASTA CARRABBA RECIPE - (4/5)

Steps:

• 1. Prepare an outdoor grill for direct cooking with medium heat. Bring a large pot of water to a boil over high heat. Add salt to taste. 2. Season the chicken breast halves with the grill seasoning, and brush on both sides with the grill baste. Let stand at room temperature while the grill heats. 3. Brush the grill clean. Lightly oil the grate. Put the chicken on the grill. Cook with the lid closed as much as possible, until the chicken feels firm when pressed on top about 10 minutes. Transfer to a carving board and let stand while making the sauce and cooking the pasta. 4. Heat the oil over medium high heat in a large skillet. Add the mushrooms and cook, stirring occasionally, until the mushrooms are lightly browned, 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the ALfredo sauce and peas and bring to a simmer. Cut the chicken across the grain into 1/2 inch thick slices and add to the skillet. Season with salt and pepper. Remove from the heat. 5. Add the fettuccine to the boiling water. Stir well to separate the strands. Cook,stirring occasionally, according to the package directions, until al dente. Drain well. 6. Return the fettuccine to its cooking pot. Add the sauce and Romano cheese and toss with tongs until the pasta is nicely coated. Divided the pasta among 4 serving bowls.