Buca Di Beppos Macaroni Rosa Recipes

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BUCA DI BEPPO MACARONI ROSA (COPYCAT)



Buca Di Beppo Macaroni Rosa (Copycat) image

Make and share this Buca Di Beppo Macaroni Rosa (Copycat) recipe from Food.com.

Provided by Cook4_6

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

8 ounces macaroni, cooked
3 ounces olive oil
8 ounces mushrooms, quartered
6 ounces cooked chicken breast strips
3 ounces peas
16 ounces marinara sauce
6 ounces cream
6 ounces broccoli, buds
1 ounce basil, for brushetta mix
1/4 tablespoon salt, for brushetta mix
2 ounces olive oil, for brushetta mix
1/4 tablespoon fresh ground black pepper, for brushetta mix
2 ounces garlic, peeled chopped for brushetta mix
4 ounces red onions, for brushetta mix
1 lb roma tomato, for brushetta mix
2/3 cup grated romano cheese

Steps:

  • Add all the ingredients together listed for brushetta. Set aside.
  • Heat olive oil in a large sauté pan.
  • Add mushrooms and chicken tenders. Sauté until chicken starts to brown along the edges.
  • Add marinara and cream and reduce by a third.
  • Add 4 oz of bruschetta mix and peas. Cook for three minutes. (Refrigerate the remaining brushetta mix to serve over toasted Italian bread with fresh mozzarella).
  • Drop macaroni and broccoli buds in boiling water for three seconds.
  • Drain and toss in sauce along with Romano cheese and serve on a large platter.

Nutrition Facts : Calories 1975, Fat 118.3, SaturatedFat 34.4, Cholesterol 202.1, Sodium 2421.3, Carbohydrate 164.6, Fiber 20.8, Sugar 41, Protein 69.9

BUCA DI BEPPO'S MACARONI ROSA RECIPE



Buca Di Beppo's Macaroni Rosa Recipe image

Provided by á-174942

Number Of Ingredients 10

1 3/4 pounds cooked macaroni
3 ounces olive oil
8 ounces mushrooms quartered
6 ounces cooked chicken tenders
3 ounces peas
16 ounces marinara sauce
6 ounces cream
6 ounces broccoli buds
4 ounces bruschetta mix (tomatoes, onions and basil)
2/3 cup grated Romano cheese

Steps:

  • Heat olive oil in a large saute pan. Add mushrooms and chicken tenders. Saute until chicken starts to brown along the edges. Add marinara and cream and reduce by a third. Add bruschetta mix and peas. Cook for three minutes. Drop macaroni and broccoli buds in boiling water for three seconds. Drain and toss in sauce along with Romano cheese and serve on a large platter. This recipe yields ?? servings.

BUCA DI BEPPO ITALIAN WEDDING SOUP



Buca Di Beppo Italian Wedding Soup image

Found this posted on another website, and posting it to make later. It comes from the Chef at Buca, and seems easier than my family recipe for this Zuppa.

Provided by Cook4_6

Categories     European

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 quarts chicken stock
4 ounces chicken breasts, strips cooked
5 ounces sausage meatballs, cooked
2 ounces escarole, chopped
1/2 lb Italian pastina, cooked
2 eggs
1/2 cup romano cheese
1 ounce diced red pepper
1 ounce romano cheese, garnish
salt
pepper
oregano

Steps:

  • SAUSAGE MEATBALL PROCEDURE: Preheat oven to 350 degrees.
  • Roll 5 oz. of sausage into miniature meatballs.
  • Place on a well-oiled cookie sheet and bake in oven for 5 minutes.
  • Remove and let cool. Set aside.
  • PASTINA PROCEDURE: Bring 6 cups of water to a boil. Add 1 lb. Pastina. Cook until al dente (approximately 10 min.). Strain and set aside.
  • CHICKEN TENDER PROCEDURE: Slice 4 oz. of boneless chicken breast into strips.
  • Brush cookie sheet with olive oil, and lay out chicken strips.
  • Sprinkle with salt, pepper and oregano.
  • Bake in preheated oven at 350 degrees for 5 minutes. Remove and let cool. Set aside.
  • TO SERVE -- Heat chicken stock. When boiling add cooked chicken, sausage meatballs, chopped escarole and Pastina.
  • In a separate bowl mix 2 fresh eggs and 1/2 cup of Romano cheese.
  • Add the egg/Romano cheese mixture to the boiling soup and stir gently. Cook one more minute until egg mixture is firm.
  • Pour into bowls and garnish with diced red peppers and Romano cheese.

Nutrition Facts : Calories 266.2, Fat 13.6, SaturatedFat 6.1, Cholesterol 108.3, Sodium 779.3, Carbohydrate 12.9, Fiber 0.4, Sugar 5.5, Protein 21.8

COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE



Copycat Bucca Di Beppo Spicy Chicken Rigatoni Recipe image

This Copycat Bucca Di Beppo Spicy Chicken Rigatoni is so simple to throw together and tastes absolutely amazing. If you are looking for a quick and simple dinner recipe, this is a family favorite!

Provided by Contributor

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 boneless, skinless chicken breasts (cut into thin strips)
1 Tablespoon minced garlic
1 Tablespoon crushed red pepper flakes
½ teaspoon coarse black pepper
¼ teaspoon salt
3 Tablespoons olive oil
2 cups alfredo sauce ((I just used a jar of store bought))
2 cups marinara sauce ((I just used a jar of store bought))
½ cup cooked peas
16 ounces rigatoni noodles (cooked al dente)
2 Tablespoons butter
sprinkle of fresh parmesan (for garnish)
pinch of red pepper flake (for garnish)

Steps:

  • In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
  • Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
  • Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
  • To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
  • Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

Nutrition Facts : Calories 459 kcal, Carbohydrate 51 g, Protein 17 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 66 mg, Sodium 888 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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