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Macaroni Grill(™) Chicken Pasta Milano

Romano’s Macaroni Grill is a casual dining restaurant chain that specializes in Italian-American cuisine.  I was so disappointed when my local Macaroni Grill closed down.  Fortunately, I found a secret recipe for one of my favorite dishes.  The chicken pasta milano dish consists of sauteed chicken with mushrooms and a creamy garlic-sundried tomato sauce, served over bowtie pasta.  Extremely delicious and so filling.

You can always find a great selection of pasta recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Macaroni Grill(™) Chicken Pasta Milano  
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1 pound chicken, cut into bit sized pieces
2 tsp olive oil
1 (12 oz) package mushrooms, sliced
1 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped
1 1/2 cup half-and-half
1 Tbls butter
1/2 cup Parmesan cheese
1 tsp black pepper
1 Tbls fresh basil, finely chopped
1 pound Farfalle (bowtie pasta)

Cook the pasta according to the package directions.

In a large skillet heat olive oil over medium high heat. Add chicken, cook for 5-6 minutes, until chicken is cooked through. Remove from pan, and keep warm.

Return pan to heat. Add mushrooms, onions, garlic, and sun dried tomatoes. Cook until onions are tender and the mushrooms are golden brown. Season with salt and pepper. Add chicken back to the pan.

In a 2 cup measuring cup combine half-and-half, butter, Parmesan cheese, black pepper, and basil. Pour over chicken and mushroom mixture. Bring to a simmer, stirring to combine. Cook for 3-4 minutes until everything is heated through.

Add cooked pasta to the pan, and toss to coat.

Serve immediately. Top with additional Parmesan cheese if desired.

Serves 4

Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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Macaroni Grill(tm) Pasta Milano Soup

Today I have a secret recipe for a delicious and hearty one pot meal that the whole family will devour.  Macaroni Grill’s pasta Milano soup is creamy and loaded with chicken breast, roasted garlic, sun-dried tomatoes, mushrooms and pasta.  To save time you can use leftover chicken or pick up a cooked rotisserie chicken from the supermarket to use in this dish.

Make sure you also browse the impressive amount of soup recipes we have on our forum: Go Here

Enjoy!

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39 Ways to Use Honey and Why It’s Good For You…
The benefits of honey are seemingly endless.  Learn about all the beneficial ways you can be using honey on a daily basis: Go Here
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New Secret Recipe
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Macaroni Grill(tm) Pasta Milano Soup
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

3 tablespoons butter
1 yellow onion, diced
5 cloves garlic
8 oz. button mushrooms, sliced
2 tablespoons all-purpose flour
¼ cup white wine
2 cups grilled chicken breast, diced
½ cup sun-dried tomatoes in oil, chopped
2 cups chicken broth
3 cups whole milk
3 cubes chicken or vegetable bouillon (or 3 teaspoons granules)
2 tablespoons fresh parsley, chopped
½ cup grated Parmesan cheese
½ cup heavy cream
2 cups cooked bow-tie pasta, cooked according to package directions
Salt and pepper to taste
Fresh chopped parsley for garnishing

Preheat to 400 F. Drizzle garlic with olive oil and roast skin on for 30 minutes or until tender. Mince the roasted garlic.

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.

Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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Copycat Macaroni Grill Chick l’Orange

I’ve said it before, and I’ll say it again.  I really miss my local Macaroni Grill.  However, since they closed the location near me, I’ve been getting my fix by recreating their dishes at home.  Most times it comes out even better!

8 to 10 ounces sliced thin boneless, skinless chicken breast
1/4 ounce diced Andouille or smoked sausage
1/4 ounce diced carrots
1/4 ounce diced red bell pepper
1/4 ounce diced celery
1/4 ounce diced onion
1 clove crushed garlic
1/2 ounce olive oil
2 ounces soy sauce
1 splash white wine
1 cup orange juice

Cut whole breast in half, and then from side to side, resulting in 4 breast shaped slices of chicken. Dip in the soy sauce. In a hot pan, start with olive oil, then add carrots, red bell peppers, and Andouille; saute for 2 minutes. Add celery and onion; saute for 2 minutes. Look for clear onions, and slight burning on edges of vegetables. Add chicken to pan, searing both sides, while scraping the bottom of the pan to prevent burning. Add garlic. De-glaze with white wine; add orange juice and reduce by half. The sauce should have a rich brown color, with a slight hint of orange. Serve with white rice and steamed broccoli.

Servings: 4

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Copycat Macaroni Grill Focaccia

Here is another classic copycat recipe from Volume 2 of America’s Most Wanted Recipes!
9 tablespoons olive oil, divided use
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt, divided
1 1/2 tablespoons quick-rising dry yeast
1 1/2 cups hot milk (between 120 to 130 degrees F)
1 tablespoon fresh rosemary leaves

1. Pour a 1/2 tablespoon of the olive oil into a 9-inch square cake pan; spread to cover bottom and sides.
2. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook or you can mix by hand.
3. Mix ingredients on medium speed. Reduce speed to low and slowly add hot milk. Increase the speed to medium and continue mixing for 5 minutes, then knead about 10 minutes by hand.
4. Dust the bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let it rest for 30 minutes.
5. Preheat oven to 400 degrees F.
6. Remove towel and brush dough with 1 to 2 tablespoons of the olive oil. Dust the top with additional salt and rosemary.  Bake for 20 minutes.
7. Remove from oven and drizzle with remaining oil.
Serves 6-8