Copycat Cheddars New Orleans Pasta Recipes

CHEDDAR'S NEW ORLEANS PASTA

Steps:

• Directions:
• Cook penne according to package directions, drain and keep hot.
• Prepare the Alfredo Sauce below.
• Heat olive in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft.
• Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through.
• Add shrimp to pan and cook for 2 more minutes.
• Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp.
• Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley.
• Alfredo Sauce directions
• Place butter, cream and garlic in a 4-qt. saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent.
• Add cheese and whisk well until smooth.
• Add salt and pepper.
• Use sauce in above recipe. Can be made ahead and refrigerate

CHEDDARS NEW ORLEANS PASTA

Steps:

• Marinate chicken for about 1 hour in the Italian dressing. Discard the marinade after the marinate has completed.
• Cook pasta according to package directions.
• In a large pot, heat butter. When the butter melts add the flour. Stir and cook for about 1 minute or until the roux begins to smell nutty.
• Add cream, parmesan cheese, mozzarella, and salsa. Stir to combine, and once the sauce thickens simmer until the sauce is needed.
• Add 1 tablespoon of oil into a large skillet over medium heat. Cook chicken for 5 to 7 minutes, or until done. Remove chicken from the skillet.
• Add sliced sausage to the skillet and sear. Remove sausage and wipe out the skillet.
• Sprinkle Tony Chachere seasoning on the shrimp.
• Add another tablespoon of oil to the skillet and cook shrimp just until pink. Remove shrimp from the skillet.
• Add oil to the skillet if necessary and sauté onion and green bell pepper until the vegetables are tender.
• To assemble, combine pasta, meats, cooked vegetables with the sauce. Serve immediately.

CHEDDAR'S NEW ORLEANS PASTA WITH ALFREDO SAUCE RECIPE - (4.1/5)

Steps:

• Cook penne according to package directions. Drain and keep hot. Prepare the Alfredo Sauce (directions below). Heat olive oil in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft. Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through. Add shrimp to pan and cook for 2 more minutes. Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp. Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley. ALFREDO SAUCE: Place butter, cream and garlic in a 4-quart saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent. Add cheese and whisk well until smooth. Add salt and pepper. Use sauce in above recipe. Can be made ahead and refrigerate

RUBY TUESDAY'S NEW ORLEANS SEAFOOD - COPYCAT

Steps:

• Preheat oven to 425*.
• Wash and dry tilapia fillets, spread with olive oil and creole seasoning, to your taste; Place in well oiled baking pan, bake for 8-10 minutes, until just white.
• While fish is baking, warm alfredo in a small saucepan.
• In a fry pan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
• When fish is ready, remove pan from oven; (OPTIONAL) You can put under the broiler for about a minute.
• Carefully remove fillets to plates, top with cooked shrimp and 1/4 cup of alfredo sauce; (OPTIONAL) Sprinkle with grated, parmesan cheese and a dusting more of creole seasoning.