BUCA DI BEPPO MACARONI ROSA (COPYCAT)
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
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
Provided by á-174942
Number Of Ingredients 10
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
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
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
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
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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