Pasta Milano Recipes

PASTA MILAN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to boiling water. Cook for 5 minutes or until pasta is al dente. Drain.
• Meanwhile, crumble cheese with the cream and season with salt and pepper to taste.
• In large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.

CHICKEN MILANO

Steps:

• In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
• In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

PASTA MILANO (COPYCAT MACARONI GRILL)

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.

PASTA MILANO

Steps:

• In a large saucepan, heat the olive oil over medium heat. Add the chicken and cook for about 15 minutes, until the chicken is white and cooked through. Set the chicken aside, and keep warm if possible.
• And add the onions, mushrooms, garlic, and sun dried tomatoes to the pan. Cook for about 15-20 minutes, until the onions are very tender and the mushrooms are brown.
• Add the chicken back to the pan, and sprinkle in salt and pepper. In a medium bowl, mix together the half and half, butter, basil, and parmesan cheese. Add it to the pan and simmer, partially covered.
• Cook the pasta according to the instructions on the box and drain well. Mix it into the sauce and serve!

PASTA MILANO

Steps:

• Wash and dry chicken breasts.
• Mix garlic powder, salt, and pepper and sprinkle on chicken.
• Grill chicken on the stove top in a skillet or outside on the barbecue grill, until it is done all the way through.
• Set chicken aside.
• Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain.
• Meanwhile saute the mushrooms and tomatoes in butter until soft.
• Place heavy cream, roasted garlic, pepper, salt, and parmesan cheese in food processsor and puree.
• Place cream mixture in a sauce pan and bring to a boil. Turn down heat and simmer for 15 minutes or until sauce has thickened.
• Mix in mushrooms and tomatoes and add to the cooked pasta.
• Slice the grilled chicken and place on top of the pasta.
• Garnish with fresh parsley and grated parmesan cheese.
• Serve with salad and garlic bread.

MACARONI GRILL'S PASTA MILANO RECIPE - (4.1/5)

Steps:

• Make the sauce, directions are below. Cook the pasta as directed on package. Sauté butter and mushrooms for about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly. Drain pasta. Add pasta to the sauté pan and mix well. Add the sliced and cooked chicken, and the chopped sun-dried tomatoes. Garnish with Parmesan cheese. Serve and enjoy. SAUCE: In a small saucepan, sauté garlic in a small amount of butter until soft but not brown, about a minute. Add the heavy cream, bring to a simmer. Add the salt and pepper to taste. Let the sauce simmer, reduce and become thicker, about 10 minutes.

ROMANO'S MACARONI GRILL PASTA MILANO

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.

PASTA MILANO SOUP

Steps:

• Heat butter in a large Dutch oven over medium-high heat. Saute the onions until translucent, about 5 minutes. Add the roasted garlic and stir to combine. Add the mushrooms and cook until tender, another 4 minutes.
• Add flour and stir to combine. Add the wine and simmer for 1 minute.
• Add the chicken, sun-dried tomatoes and stir to combine. Add the broth, milk, and bouillon cubes. Stir to combine. Bring the soup to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
• Add the parsley, Parmesan cheese, heavy cream and simmer, covered for another 5 minutes. Add the cooked pasta and stir to combine. Add salt and pepper to taste.
• Serve immediately, garnished with fresh chopped parsley.