Copycat Macaroni Grill Pasta Recipes

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PASTA MILANO (COPYCAT MACARONI GRILL)



Pasta Milano (Copycat Macaroni Grill) image

A homemade version of Macaroni Grill's Pasta Milano. A creamy garlic and sundried tomato sauce, with chicken and mushrooms, over bowtie pasta.

Provided by Erin S

Categories     Dinner Recipes

Time 25m

Number Of Ingredients 13

1 pound chicken, cut into bit sized pieces
2 teaspoon olive oil
1 (12 oz) package mushrooms, sliced
1 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped
1 1/2 cup half-and-half (or heavy cream)
1 Tablespoon butter
1/2 cup grated Parmesan cheese
1 teaspoon black pepper
1/2 teaspoon salt
1 Tablespoon fresh basil, finely chopped
1 pound Farfalle, (bowtie pasta)

Steps:

  • Cook the pasta according to the package directions.
  • In a large skillet heat olive oil over medium high heat. Add chicken, cook for 5-6 minutes, until chicken is cooked through. Remove from pan, and keep warm.
  • Return pan to heat. Add mushrooms, onions, garlic, and sun dried tomatoes. Cook until onions are tender and the mushrooms are golden brown. Season with salt and pepper. Add chicken back to the pan.
  • In a 2 cup measuring cup combine half-and-half, butter, Parmesan cheese, black pepper, and basil. Pour over chicken and mushroom mixture. Bring to a simmer, stirring to combine. Cook for 3-4 minutes until everything is heated through.
  • Add cooked pasta to the pan, and toss to coat.
  • Serve immediately. Top with additional Parmesan cheese if desired.

Nutrition Facts : Calories 623 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 257 milligrams sodium, Sugar 6 grams sugar

PASTA GAMBERETTI E PINOLI - MACARONI GRILL COPYCAT



Pasta Gamberetti E Pinoli - Macaroni Grill Copycat image

I've never had this at Macaroni Grill, but with shrimp, mushrooms, and pine nuts this pasta dishes sounds like something I would order. Can't wait to try this one at home.

Provided by cookiedog

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 teaspoons minced garlic
1/2 cup fresh shiitake mushroom, thinly sliced
12 medium raw shrimp, peeled and deveined
1/4 cup dry white wine
1/2 cup heavy cream
1/3 cup lemon juice
4 tablespoons cold butter
salt and white pepper
2 tablespoons plain breadcrumbs
5 1/2 cups spinach, washed and dried
6 ounces cooked angel hair pasta
1 tablespoon pine nuts, toasted

Steps:

  • In a large skillet, melt the 2 tablespoons butter over medium-high heat. Add the garlic and saute for about 30 seconds, just enough to make the garlic sizzle. Add the mushrooms and saute briefly.
  • Add the shrimp and saute for about 30 seconds, until the shrimp is just half cooked.
  • Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook for 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
  • Add the heavy cream to the pan and let cook for 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the 4 tablespoons cold butter, 1 tablespoon at a time, stirring in the next piece after the one before it has just melted.
  • Season with salt and white pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach, and cook, stirring for 1 1/2 minutes or just until the spinach has wilted.
  • Return the shrimp to the pan and stir to coat and heat through.
  • To serve, divide the angel hair pasta between two warmed serving dishes. Arange the shrimp on top, spoon the remaining contents of the pan equally over the shrimp, and sprinkle with the toasted pine nuts.

ROMANO'S MACARONI GRILL PASTA MILANO



Romano's Macaroni Grill Pasta Milano image

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

6 ounces butter
18 ounces grilled chicken, sliced
12 ounces sun-dried tomatoes
12 ounces mushrooms, sliced
6 tablespoons finely grated parmesan cheese
36 ounces roasted garlic cream sauce
36 ounces bow tie pasta (about 6 oz. pasta per serving)
italian parsley sprig, if desired

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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