Romanos Macaroni Grill Pasta Milano Recipes

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:

• 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.