Romanos Macaroni Grill Pasta Di Pollo Al Sugo Bianco Recipes

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ROMANO'S MACARONI GRILL PASTA DI POLLO AL SUGO BIANCO



Romano's Macaroni Grill Pasta Di Pollo Al Sugo Bianco image

If you've eaten at the Macaroni Grill they are wonderfully consistent with creamy and tasteful sauces. Hope you enjoy!

Provided by TishT

Categories     One Dish Meal

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 14

4 cups heavy cream (whipping cream)
1/8 teaspoon chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 ounces water
1/4 cup butter
1/2 cup red onion, diced
1/2 cup pancetta, chopped
1 tablespoon garlic, chopped
3/4 cup green onion, tops only
3/4 lb chicken, grilled and sliced
2 lbs farfalle pasta, cooked
8 ounces heavy cream (whipping cream)
1 tablespoon parsley, chopped

Steps:

  • To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil).
  • Add chicken base and cheese.
  • Stir constantly with a wire whip and bring temperature back to just bubbly.
  • Dissolve cornstarch in the cold water and add to sauce.
  • Bring to a slow simmer to cook out starch.
  • Transfer sauce to a container, cover and refrigerate until needed.
  • To Make the Pasta Dish: Saute red onion in butter for a few seconds then add pancetta and garlic.
  • Add chicken, green onions and pasta.
  • Deglaze the pan with the cream.
  • Add asiago cream sauce.
  • Heat thoroughly.
  • Garnish with parsley and serve.

ROMANO'S MACARONI GRILL SCALOPPINE DI POLLO



Romano's Macaroni Grill Scaloppine Di Pollo image

A Macaroni Grill copy cat recipe...not low in fat if that's what you are looking for, but really tasty

Provided by TishT

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 lb butter
6 (3 -4 ounce) chicken breasts, pounded thin
oil, for sauteing chicken
butter, for sauteing chicken
1/2-3/4 cup flour, seasoned with
salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 lb capellini, cooked
chopped parsley, for garnish

Steps:

  • To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat.
  • Bring to a boil and reduce by one-third.
  • Add cream and simmer until mixture thickens (3-4 minutes).
  • Slowly add butter until completely incorporated.
  • Season with salt and pepper.
  • Remove from heat and keep warm.
  • Cook pasta and drain.
  • Heat a small amount of oil and two tablespoons butter in a large skillet.
  • Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
  • Remove chicken from pan and add to pan remaining ingredients.
  • Heat until mushrooms soften and are cooked; add chicken back to pan.
  • Place cooked pasta on each plate.
  • Add half of butter sauce to chicken mixture and toss.
  • Taste and adjust, adding more sauce if needed.
  • Place chicken mixture over pasta.
  • Garnish with parsley.
  • Alternately, mix pasta and chicken mixture together.
  • Toss with butter sauce.

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MACARONI GRILL PASTA DI POLLO AL SUGA BIANCO - COPYKAT RECIPES
2009-02-03 To make the sauce, heat cream to very hot and just bubbly (but not a boil). 2. Add chicken base and cheese. 3. Stir constantly with a wire whisk and bring temperature back to just bubbly. 4. Dissolve cornstarch in the cold water and add to sauce. 5. Bring to a slow simmer to cook out starch.
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RECIPE: MACARONI GRILL PASTA DI POLLO AL SUGO BIANCO
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