Maggianos Alfredo Sauce Recipe 335

MAGGIANO'S FETTUCCINE ALFREDO RECIPE - (3.8/5)

Steps:

• Place butter, Asiago cheese, heavy cream, minced garlic, salt and pepper into a sauce pan and simmer. Combine the corn starch with cold chicken broth using a whisk. Add this mixture to the Alfredo sauce made in the previous step. Bring back to a simmer and hold until ready to serve Prepare pasta as directed on the box to the al dente stage about 10 minutes before you plan to cook the entire pasta dish. Drain pasta in colander, getting rid of excess water. Then toss in an 8 quart bowl with 2 tablespoons of olive oil. Allow to cool to room temperature. Place sheets on a cutting board and cut into ½ inch strips, creating your fettuccine. Rub chicken breast with olive oil and sprinkle with salt and pepper. Place on hot grill for 2 minutes, rotate for 2 more minutes, flip chicken over and grill for 2 minutes, then rotate and grill for 2 more minutes or until internal temperature is 165 degrees. Remove from grill. Place on cutting board and make 4 slices across the chicken and one down the center creating 10 bite sized pieces. Wash your asparagus and drain. Place on a cutting board and trim off the bottom 1-2 inches and discard. Cut the remaining asparagus into 1 inch pieces and reserve for pasta. Place the sauce in a large sauté pan. Add grilled chicken and asparagus to sauce and bring to a slow simmer. Add cut lasagna sheets and toss pasta. Serve pasta in a large serving dish and garnish with fresh chives and 2 tablespoons of Asiago cheese.

ALFREDO SAUCE

Steps:

• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

RIGATONI "D" (MAGGIANO'S)

Steps:

• Heat oil.
• Caramelize onions.
• Saute mushrooms with balsamic vinegar.
• Add onions to the mushrooms.
• Season with salt and pepper.
• Add garlic .
• Add chicken.
• Add chicken stock, Marsala, and white wine. Cook until reduced by half.
• Add cream and bring to a boil.
• Turn down heat and simmer to skim away any impurities.
• Cook rigatoni al dente.
• Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper.
• Add more Marsala for flavor as needed.
• Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

FAMOUS RESTAURANT ALFREDO SAUCE

Steps:

• Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
• Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.

MAGGIANO'S ALFREDO SAUCE RECIPE - (3.3/5)

Steps:

• In medium saucepan, combine cream, asiago, butter and garlic. Bring to a simmer and season to taste. Keep warm until ready to use.

MAGGIANO'S LITTLE ITALY RIGATONI DI GREGORIO (COPYCAT)

Steps:

• Heat oil and sauté mushrooms, onion and garlic puree. Brown lightly and season with salt and pepper.
• Add white wine, Marsala wine and chicken stock. Reduce by half. Add cream and bring to a boil and turn down heat and simmer to skim away any impurities.
• Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic butter and salt and pepper to taste. Add Marsala for flavor as needed.
• Place in pasta bowl and garnish with parmesan shavings and additional basil leaves.
• * My notes: I use a mix of onion AND shallots. I use an 8 oz package of mushrooms, roughly chopped and 10 oz of chicken breast. I also add in about six fresh basil leaves roughly chopped up.