Pasta Milano Soup Recipes

PASTA MILANO SOUP

Steps:

• Heat butter in a large Dutch oven over medium-high heat. Saute the onions until translucent, about 5 minutes. Add the roasted garlic and stir to combine. Add the mushrooms and cook until tender, another 4 minutes.
• Add flour and stir to combine. Add the wine and simmer for 1 minute.
• Add the chicken, sun-dried tomatoes and stir to combine. Add the broth, milk, and bouillon cubes. Stir to combine. Bring the soup to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
• Add the parsley, Parmesan cheese, heavy cream and simmer, covered for another 5 minutes. Add the cooked pasta and stir to combine. Add salt and pepper to taste.
• Serve immediately, garnished with fresh chopped parsley.

ROMANO'S MACARONI GRILL PASTA MILANO

Steps:

• Cook the pasta as directed on package.
• Meanwhile, sauté butter, sun dried tomatoes and mushrooms about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly.
• Remove pasta from water and drain. Add pasta to the sauté pan and mix well. Garnish with Parmesan cheese and Italian parsley sprig.

PASTA MILANO

Steps:

• Wash and dry chicken breasts.
• Mix garlic powder, salt, and pepper and sprinkle on chicken.
• Grill chicken on the stove top in a skillet or outside on the barbecue grill, until it is done all the way through.
• Set chicken aside.
• Place pasta in salted boiling water and cook for 8-10 minutes or until al dente. Drain.
• Meanwhile saute the mushrooms and tomatoes in butter until soft.
• Place heavy cream, roasted garlic, pepper, salt, and parmesan cheese in food processsor and puree.
• Place cream mixture in a sauce pan and bring to a boil. Turn down heat and simmer for 15 minutes or until sauce has thickened.
• Mix in mushrooms and tomatoes and add to the cooked pasta.
• Slice the grilled chicken and place on top of the pasta.
• Garnish with fresh parsley and grated parmesan cheese.
• Serve with salad and garlic bread.

CHICKEN MILANO

Steps:

• In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
• In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.