CARMELA'S CHICKEN RIGATONI (COPYCAT ROMANO'S MACARONI GRILL)
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
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 SCALOPPINE
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
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
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
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
ROMANO'S MACARONI GRILL GRILLED CHICKEN WITH PORTABELLA MUSHROOM
Copycat of Romano's Macaroni Grill® "Recipe adapted from Todd Wilbur's version Chicken Portobello Menu Description: "Grilled chicken breast with Portobello mushrooms, smoked mozzarella and demi glace, with a spinach orzo pasta. Fire up the grill for this take on one of Romano's most popular entrees. After you grill a couple of portobella mushroom caps, slice them thinly at an extreme angle to make wide slices that fit perfectly on top of grilled chicken breasts that have been rubbed with stone ground mustard (the kind with the whole mustard seeds in it). Romano's delicious demi glace is made from reduced veal stock, but a nice substitute can be made from a combination of canned beef broth and chicken broth. With plenty of garlic, rosemary and thyme in there, you'll have sauce that will get everyone in the house drooling as it simmers on the stove. The fresh julienned spinach tossed into the orzo pasta just before it's served scores extra points.
Provided by Cook4_6
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat your grill to high. Remove the stems from the Portobello.
- mushrooms and brush the caps with a coating of olive oil. Sprinkle salt and pepper on the underside of each cap, then grill for about 3 minutes per side. Remove the mushroom caps from the grill to cool for about 5 minutes. Slice the mushrooms at an extreme angle with a very sharp knife so that you get very wide slices. You want the knife almost parallel to the cutting surface so that your slices will cover the chicken breast. Take 8 of the biggest slices, cover them, then chop up the leftover mushroom to use in the sauce.
- Prepare the demi glace sauce by heating 1 tablespoon of extra virgin oil in a medium saucepan over medium/low heat. Crush 6 cloves of garlic with the palm of your hand and toss them into the oil along with the chopped mushroom pieces. Sweat the garlic and mushroom (slowly cook without browning) for 10 minutes. Add beef broth and chicken broth, then whisk in cornstarch. Add rosemary, thyme and black pepper and simmer for 40 minutes, then remove sauce from heat and cover it.
- Prepare the orzo pasta by boiling it in a large pot of water. You want.
- it al dente, which means it should be slightly tough (we'll be cooking it more later). That should take about 7 minutes. Strain pasta.
- Heat up 1 tablespoon of oil in a large stockpot or use the same pot you used for cooking the pasta. Add 2 tablespoons of minced garlic and the diced red bell pepper and saute for 1 minute. Add the strained orzo pasta, 1 cup chicken broth, 4 tablespoons butter, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook for 10 minutes over medium heat, stirring occasionally. Just prior to serving add spinach, stir until wilted.
- 5. Pound the chicken breasts a bit so that they are uniform in thickness.
- Rub 1/2 teaspoon stone ground mustard on each side of each chicken piece, then rub each with some oil. Grill the chicken for 4 to 5 minutes per side or until done. About 2 minutes before the chicken is done lay a slice of Portobello mushroom over top of it and top with a slice of smoked mozzarella. Finish cooking chicken and allow cheese to melt.
- Place orzo pasta mixture on a plate, shingle chicken/mushroom stack above it and top with a drizzling of demi glaze.
ROMANO'S MACARONI GRILL PENNE RUSTICA
The sauce is the key to this recipe....HEAVY CREAM, PARMESAN CHEESE, WINE, etc. with CHICKEN & SHRIMP, cooking the penne pasta is the easy part. This recipe makes an ample amount, and too tricky for me to attempt to scale it down. I am posting it to take advantage of Recipezaar's calculations to reduce a recipe. I'm not sure how much this recipe feeds, but I am going to guess at 8-10 servings.
Provided by Sandylee
Categories Penne
Time 50m
Yield 15 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 770.5, Fat 60.1, SaturatedFat 36.9, Cholesterol 233.8, Sodium 309.9, Carbohydrate 30.4, Fiber 3.4, Sugar 0.8, Protein 15.7
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