Chicken Rustigo Recipes

ROMANO'S MACARONI GRILL PENNE RUSTICA

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.

PENNE RUSTICA

Steps:

• Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.

CHICKEN RUSTICA OVER POLENTA

Steps:

• Instructions: Brown bacon in large deep pan. Remove bacon, leaving 1-2 T. drippings in pan.
• Dust chicken pieces with flour, salt and pepper. Brown chicken pieces 4 minutes each side in bacon fat; remove to platter when browned both sides.
• Make sauce: Heat oil, add chopped onion; sauté over low heat 6-8 minutes. Add garlic, sauté 2 more minutes.
• Add all other sauce ingredients and mix. Add bacon and browned chicken pieces; gently simmer 30 minutes.
• Add drained beans and simmer 10 more minutes. During this last 10 minutes, make polenta.
• Polenta: combine water and salt in a large glass microwave-safe bowl; whisk in cornmeal. Cover and microwave on HIGH 4 minutes; stir. Uncover and microwave 2 minutes; stir. Microwave 2 more minutes; stir in Parmesan cheese; sprinkle with parsley.
• To serve, spoon polenta in a bowl, then top with chicken and plenty of the chunky sauce. Garnish with parsley.

RUSTIC ITALIAN CHICKEN

Steps:

• Spray slow cooker with cooking spray. Place chicken in slow cooker and top with remaining ingredients, except pasta and garnish.
• Cover and cook on LOW for 6 to 8 hours. Serve chicken over pasta and garnish with cheese and parsley.
• Garnish Options: Parmesan cheese and chopped fresh Italian parsley.

CHICKEN RUSTICO

Steps:

• Preheat the oven to 425 degrees. Slice the onions, chop the garlic, cut up the carrots and red pepper. Wash the chicken. Place the onions in the bottom of a roasting pan. Add the dried basil and the rest of the sliced veggies, including the can of diced tomatoes. (You can add zucchini if you like too...make the pieces large.) Salt and pepper the veggies, then salt and pepper the chicken. Place the rosemary and some onion underneath the skin of each piece of chicken. Put a few spritzes of olive oil on the mixture. Set timer for 45 minutes. Roast the chicken and veggies for 45 minutes. While roasting the chicken and sauce, start pot of water for pasta. When boiling, add a 1/2 teaspoon of salt. At 10 minutes before the chicken will be finished, boil pasta according to directions on box. Drain and reserve in the hot pot with a touch of good olive oil. At 45 minutes, take the chicken out of the oven. If the chicken is done, but the sauce looks like it could use more time, pull the chicken out of the pan and place it on a plate. Tent with aluminum foil. Put the roasting pan with the veggies back in the oven and roast for a few more minutes, turning the oven up to 450 degrees. When the roasted sauce is finished, plate up the pasta with the sauce and add the chicken. At the table, add freshly grated Parmigiano-Reggiano and the torn basil leaves. Mangia!

CHICKEN RUSTIGO

Steps:

• 1.Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat. Cook chicken 5 minutes or until browned on both sides. Remove and set aside. 2.Heat 1 Tbsp. oil in same skillet until hot. Add mushrooms. Sauté 5 minutes or until mushrooms are tender. Stir in broth, wine and mustard. Return chicken to skillet. Add tomatoes and artichoke hearts. Heat to boiling. Reduce heat to medium-low. Cook, covered, 10 minutes or until chicken is no longer pink in center. 3.Combine cornstarch with 1 Tbsp. cold water. Stir into sauce. Heat to boiling. Cook, stirring, over high heat about 1 minute or until sauce thickens. Serve with steamed zucchini or, if desired, cooked orzo pasta.