Carrabbas Italian Grills Penne Franco Recipes

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CARRABBA'S ITALIAN GRILL'S PENNE FRANCO



Carrabba's Italian Grill's Penne Franco image

Make and share this Carrabba's Italian Grill's Penne Franco recipe from Food.com.

Provided by Valerie in Florida

Categories     Penne

Time 15m

Yield 1 serving(s)

Number Of Ingredients 11

1 garlic clove, sliced
3 tablespoons extra virgin olive oil
1 teaspoon sun-dried tomato, chopped
1/4 cup mushroom, sauteed
6 artichokes, head quarters
6 kalamata olives, pitted
1 chicken breast, grilled sliced
3 -4 ounces penne pasta, cooked according to directions
salt
black pepper
grated parmesan cheese, for serving

Steps:

  • Saute garlic in olive oil for 1 minute.
  • Add sun-dried tomatoes, mushrooms, artichoke hearts, grilled and sliced chicken and cooked penne pasta.
  • Saute to heat through.
  • Season with salt and pepper.
  • Serve with fresh grated cheese.

Nutrition Facts : Calories 1315.2, Fat 59.8, SaturatedFat 10.4, Cholesterol 92.8, Sodium 1035.3, Carbohydrate 152.3, Fiber 52.1, Sugar 8.4, Protein 62.8

CARRABBA'S ITALIAN GRILL RIGATONI MARTINO RECIPE



Carrabba's Italian Grill Rigatoni Martino Recipe image

Provided by Terra

Number Of Ingredients 6

28 ounces tomato cream sauce
1 1/3 cup mushrooms, sautéed
40-48 pieces sun-dried tomatoes, sliced
4 (8 ounce) grilled chicken breast, cut into 6 equal strips
9 cups cooked rigatoni pasta
2 cup grated Romano cheese

Steps:

  • To serve: 1 cup grated ricotta salata (shredded to order) Green onions, sliced, to taste Place tomato cream sauce, mushrooms and sun-dried tomatoes in a 10-inch skillet and heat over a medium flame. Heat rigatoni in clean, boiling, salted water until hot - about 30 seconds. Drain pasta and add to skillet along with chicken and toss to coat pasta with sauce. Sprinkle Romano cheese over pasta and toss again over a medium flame until sauce is a creamy consistency.

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