Another amazing Macaroni Grill recipe to try..... the Scaloppine di Pollo .. a must try one !
Ingredients
* 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
* and pepper, for dredging
* 6 ounces pancetta, cooked
* 12 ounces mushrooms, sliced
* 12 ounces artichoke hearts, sliced
* 1 tablespoon caper
* 1 lb capellini, cooked
* parsley, for garnish
Instructions
1.To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat.
2.Bring to a boil and reduce by one-third.
3.Add cream and simmer until mixture thickens (3-4 minutes).
4.Slowly add butter until completely incorporated.
5.Season with salt and pepper.
6.Remove from heat and keep warm.
7.Cook pasta and drain.
8.Heat a small amount of oil and two tablespoons butter in a large skillet.
9.Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
10.Remove chicken from pan and add to pan remaining ingredients.
11.Heat until mushrooms soften and are cooked; add chicken back to pan.
12.Place cooked pasta on each plate.
13.Add half of butter sauce to chicken mixture and toss.
14.Taste and adjust, adding more sauce if needed.
15.Place chicken mixture over pasta.
16.Garnish with parsley.
17.Alternately, mix pasta and chicken mixture together.
18.Toss with butter sauce.
To make the sauce:
1.Heat the lemon juice and white wine in a saucepan over medium heat.
2.Bring to a boil and reduce by one-third.
3.Add cream and simmer until mixture thickens (3-4 minutes).
4.Slowly add butter until completely incorporated.
5.Season with salt and pepper.
6.Remove from heat and keep warm.
7.Cook pasta and drain.
8.Heat a small amount of oil and two tablespoons butter in a large skillet.
9.Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
10.Remove chicken from pan and add to pan remaining ingredients.
11.Heat until mushrooms soften and are cooked; add chicken back to pan.
12.Place cooked pasta on each plate.
13.Add half of butter sauce to chicken mixture and toss.
14.Taste and adjust, adding more sauce if needed.
15.Place chicken mixture over pasta.
16.Garnish with parsley.
17.Alternately, mix pasta and chicken mixture together.
18.Toss with butter sauce.
And the amazing macaroni grill recipe the scaloppine di Pollo is ready for a great party...enjoy it ! Mama mia !
Another great macaroni grill recipe : Macaroni-grill-penne-rustica
Friday, September 12, 2008
Macaroni Grills Pasta Gamberetie E Pinoli Recipe
Another amazing macaroni grill recipe of Pasta Gamberetie E Pinoli recipe to try...nice one !
Ingredients
* 2 tablespoons unsalted butter
* 4 tablespoons CHILLED unsalted butter
* 2 teaspoons garlic, minced
* 12 medium shrimp, peeled and de-veined
* 1/4 cup dry white wine
* 1/2 cup heavy cream
* 1/3 cup fresh-squeezed lemon juice
* and white pepper, to taste
* 2 tablespoons plain dry bread crumbs
* 5 1/2 cups fresh spinach, washed
* 1 (6-ounce) box angel-hair pasta
* 1 tablespoon toasted pine nuts*
Instructions
In a large non-reactive skillet, melt 2 tablespoons butter over medium-high heat. Add the garlic and saute for about 30 seconds.
Add the shrimp and saute about 30 seconds or until the shrimp is just half cooked. Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil. Add the heavy cream to the pan and let cook 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the remaining chilled butter, 1 tablespoon at a time, stirring in the next piece after the one before it has just melted. Season with the salt and pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach and cook, stirring, 1-1/2 minutes or just until the spinach has wilted. Add the shrimp and stir to coat and heat through.
To serve, divide the angel-hair pasta between two warmed serving dishes or bowls. Arrange the shrimp on top, spoon the remaining contents of the pan equally over the tops and sprinkle with the pine nuts.
*To toast the pine nuts: Spread nuts in a single layer on a baking pan and bake in a preheated 350°F oven 6-8 minutes or until slightly browned. Shake the pan once or twice to toast the nuts evenly.
The macaroni grill recipe is ready to serve..great taste...mama mia ! Enjoy it !
macaroni-grill-shrimp-pignoli-pasta
Ingredients
* 2 tablespoons unsalted butter
* 4 tablespoons CHILLED unsalted butter
* 2 teaspoons garlic, minced
* 12 medium shrimp, peeled and de-veined
* 1/4 cup dry white wine
* 1/2 cup heavy cream
* 1/3 cup fresh-squeezed lemon juice
* and white pepper, to taste
* 2 tablespoons plain dry bread crumbs
* 5 1/2 cups fresh spinach, washed
* 1 (6-ounce) box angel-hair pasta
* 1 tablespoon toasted pine nuts*
Instructions
In a large non-reactive skillet, melt 2 tablespoons butter over medium-high heat. Add the garlic and saute for about 30 seconds.
Add the shrimp and saute about 30 seconds or until the shrimp is just half cooked. Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil. Add the heavy cream to the pan and let cook 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the remaining chilled butter, 1 tablespoon at a time, stirring in the next piece after the one before it has just melted. Season with the salt and pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach and cook, stirring, 1-1/2 minutes or just until the spinach has wilted. Add the shrimp and stir to coat and heat through.
To serve, divide the angel-hair pasta between two warmed serving dishes or bowls. Arrange the shrimp on top, spoon the remaining contents of the pan equally over the tops and sprinkle with the pine nuts.
*To toast the pine nuts: Spread nuts in a single layer on a baking pan and bake in a preheated 350°F oven 6-8 minutes or until slightly browned. Shake the pan once or twice to toast the nuts evenly.
The macaroni grill recipe is ready to serve..great taste...mama mia ! Enjoy it !
macaroni-grill-shrimp-pignoli-pasta
Macaroni Grill Shrimp Pignoli Pasta Recipe
Try this great macaroni grill recipe of the Shrimp Pigloni Pasta ......a great one !
Ingredients
* 24 Shrimp, peeled and deveined
* 3 cups sliced mushrooms, washed and sliced -- 1/4 inch thick
* 1 1/2 tablespoon roasted pine nuts
* 6 fresh spinach leaves
* 6 cups cooked vermicelli pasta
* 4 tablespoons Butter
* 2 tablespoons fresh Garlic, minced
Lemon Butter Sauce:
* 1 tablespoon shallots, minced
* 1 tablespoon fresh garlic minced
* 1/2 cup dry white wine
* 1 cup Heavy Cream
* 1/2 cup Lemon juice, freshly squeezed
* 1/8 teaspoon White pepper
* 1 pound lightly salted butter, cut into -- tablespoons
Instructions
Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside. Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.
Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Saute shallots and garlic until translucent. Add white wine and reduce slightly more than ½,
whisking occasionally. Add cream and reduce by ½. Add lemon juice and reduce by ½. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.
In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and saute until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Saute several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.The macaroni grill recipe is ready to serve...hmm...delicious taste indeed ! Enjoy the feasts !
macaroni-grill-insalata-florentine.
Ingredients
* 24 Shrimp, peeled and deveined
* 3 cups sliced mushrooms, washed and sliced -- 1/4 inch thick
* 1 1/2 tablespoon roasted pine nuts
* 6 fresh spinach leaves
* 6 cups cooked vermicelli pasta
* 4 tablespoons Butter
* 2 tablespoons fresh Garlic, minced
Lemon Butter Sauce:
* 1 tablespoon shallots, minced
* 1 tablespoon fresh garlic minced
* 1/2 cup dry white wine
* 1 cup Heavy Cream
* 1/2 cup Lemon juice, freshly squeezed
* 1/8 teaspoon White pepper
* 1 pound lightly salted butter, cut into -- tablespoons
Instructions
Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside. Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.
Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Saute shallots and garlic until translucent. Add white wine and reduce slightly more than ½,
whisking occasionally. Add cream and reduce by ½. Add lemon juice and reduce by ½. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.
In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and saute until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Saute several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.The macaroni grill recipe is ready to serve...hmm...delicious taste indeed ! Enjoy the feasts !
macaroni-grill-insalata-florentine.
Macaroni Grill Polpettone Alla Montagnola Recipe
Try this Macaroni Grill recipe ...the Polpettone Alla Montagnola (Italian Meatloaf) ..its recommended !
Ingredients
* 3/4 pound bread crumbs
* 1 quart milk
* 5 pounds ground beef
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 pound diced yellow onion
* 1 pound diced button mushrooms
* 12 sage leaves
* 6 1/2 ounces ketchup
* 4 eggs
INSTRUCTIONS
Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.
Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil
will protect the film from melting.) Poke holes in covering to vent steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the broiler.
Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.Place mixture into one large greased loaf pan or two smaller pans.
Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil will protect the film from melting.) Poke holes in covering to vent
steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the
broiler. The macaroni grill recipe is ready to serve...amazing taste ! Enjoy the party !
macaroni-grill-foccacia-recipe.
Ingredients
* 3/4 pound bread crumbs
* 1 quart milk
* 5 pounds ground beef
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 pound diced yellow onion
* 1 pound diced button mushrooms
* 12 sage leaves
* 6 1/2 ounces ketchup
* 4 eggs
INSTRUCTIONS
Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.
Place mixture into one large greased loaf pan or two smaller pans. Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil
will protect the film from melting.) Poke holes in covering to vent steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the broiler.
Mix the bread crumbs and milk and refrigerate for 20 minutes. In a mixer, place the remaining ingredients and mix low speed for four minutes. Add bread-crumb mixture to the meat mixture and mix for four more minutes.Place mixture into one large greased loaf pan or two smaller pans.
Lightly tap the full pans to allow air to escape. Cover the meatloaf tightly with plastic film and then with foil. (The foil will protect the film from melting.) Poke holes in covering to vent
steam. Bake 350 degrees for one hour. Internal temperature should reach 165 degrees. Before serving, cover meatloaf with your favorite cheese and on a cookie sheet, melt cheese under the
broiler. The macaroni grill recipe is ready to serve...amazing taste ! Enjoy the party !
macaroni-grill-foccacia-recipe.
Macaroni Grill Insalata Florentine Recipe
Another nice macaroni grill recipe.....the Insalata Florentine to try....great !
Ingredients
* 3 ounces julienne-shredded fresh spinach
* 3 ounces grilled chicken, sliced and chilled
* 1 ounce ripe Roma tomatoes, diced
* 1/2 ounce pine nuts, lightly toasted
* 1/2 ounce sun-dried tomatoes, julienne cut
* 1/2 ounce capers
* 1/2 ounce sliced black olives
* 1/2 ounce julienne-cut radicchio
* 5 ounces orzo pasta, cooked and chilled
* 3 ounces roasted, garlic lemon vinaigrette
* 1/4 ounce shaved Grana Padana Parmesan
* cracked pepper, for garnish
INSTRUCTIONS
In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
Toss and serve in a bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.
In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
Toss and serve in a bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.The macaroni grill recipe is ready...hmmm...mama mia...enjoy the feasts !
rosemary-bread-like-macaroni-grill.
Ingredients
* 3 ounces julienne-shredded fresh spinach
* 3 ounces grilled chicken, sliced and chilled
* 1 ounce ripe Roma tomatoes, diced
* 1/2 ounce pine nuts, lightly toasted
* 1/2 ounce sun-dried tomatoes, julienne cut
* 1/2 ounce capers
* 1/2 ounce sliced black olives
* 1/2 ounce julienne-cut radicchio
* 5 ounces orzo pasta, cooked and chilled
* 3 ounces roasted, garlic lemon vinaigrette
* 1/4 ounce shaved Grana Padana Parmesan
* cracked pepper, for garnish
INSTRUCTIONS
In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
Toss and serve in a bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.
In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
Toss and serve in a bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.The macaroni grill recipe is ready...hmmm...mama mia...enjoy the feasts !
rosemary-bread-like-macaroni-grill.
Macaroni Grill Foccacia Recipe
Try this macaroni grill foccacia recipe....nice one !
Ingredients
* 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 fast-rising active dry yeast
* 1 1/2 cups hot milk (between 120 and 130 degrees)
* 1 tablespoon fresh rosemary leaf
Instructions
1.Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly 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.
3.(The mixing can be done by hand as well.) Blend ingredients on medium speed.
4.Reduce speed to low and slowly add.
5.hot milk.
6.Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
7.Sprinkle bottom of cake pan with a little flour.
8.Remove dough from bowl and spread out evenly in pan.
9.Cover with a towel and let rest for 30 minutes.
10.Preheat oven to 400 degrees.
11.Remove towel.
12.Brush dough with 1 to 2 tablespoons of the olive oil.
13.Sprinkle top with additional salt and.
14.rosemary.
15.Bake for 20 minutes.
16.Remove from oven and drizzle with remaining oil.
The macaroni grill foccacia recipe is ready to serve....bon apetit !
Ingredients
* 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 fast-rising active dry yeast
* 1 1/2 cups hot milk (between 120 and 130 degrees)
* 1 tablespoon fresh rosemary leaf
Instructions
1.Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly 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.
3.(The mixing can be done by hand as well.) Blend ingredients on medium speed.
4.Reduce speed to low and slowly add.
5.hot milk.
6.Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
7.Sprinkle bottom of cake pan with a little flour.
8.Remove dough from bowl and spread out evenly in pan.
9.Cover with a towel and let rest for 30 minutes.
10.Preheat oven to 400 degrees.
11.Remove towel.
12.Brush dough with 1 to 2 tablespoons of the olive oil.
13.Sprinkle top with additional salt and.
14.rosemary.
15.Bake for 20 minutes.
16.Remove from oven and drizzle with remaining oil.
The macaroni grill foccacia recipe is ready to serve....bon apetit !
Macaroni Grill Chardonnay Shrimp
Another great macaroni grill recipe to try... great one !
Ingredients
* 16 medium mushroom
* 2 teaspoons garlic
* 1/2 cup butter, melted
* 12-16 large shrimp, cleaned
* 1/2 teaspoon pepper
* 2-3 clove, minced
* 1/4 cup fresh lemon juice
* 1 (8 ounce) jar marinated artichoke hearts
* 4 slice
* 2 tablespoons parsley
* 5 through.
* 6 over pasta or rice, and garnish with lemon slices and parsley.
Instructions
1.Melt the butter in a large skillet over medium high heat.
2.Add the mushrooms and 2 tsp garlic and saute until almost tender,about 5-7 minute.
3.Add the shrimp and saute until the shrimp is cooked, about 3 minute Do NOT overcook!
4.Add the rest of the ingredients except the lemon slices and parsley.
The great macaroni grill chardonnay shrimp is ready to serve....great for parties ! Enjoy !
Ingredients
* 16 medium mushroom
* 2 teaspoons garlic
* 1/2 cup butter, melted
* 12-16 large shrimp, cleaned
* 1/2 teaspoon pepper
* 2-3 clove, minced
* 1/4 cup fresh lemon juice
* 1 (8 ounce) jar marinated artichoke hearts
* 4 slice
* 2 tablespoons parsley
* 5 through.
* 6 over pasta or rice, and garnish with lemon slices and parsley.
Instructions
1.Melt the butter in a large skillet over medium high heat.
2.Add the mushrooms and 2 tsp garlic and saute until almost tender,about 5-7 minute.
3.Add the shrimp and saute until the shrimp is cooked, about 3 minute Do NOT overcook!
4.Add the rest of the ingredients except the lemon slices and parsley.
The great macaroni grill chardonnay shrimp is ready to serve....great for parties ! Enjoy !
Macaroni Grill's Scaloppine di Pollo Recipe
Another great macaroni grill recipe to try....Scaloppine di Pollo.....mama mia !
Ingredients:
* Lemon Butter Sauce:
* 4 ounces lemon juice
* 2 ounces white wine
* 4 ounces heavy cream
* 1 pound (4 sticks) butter
* Chicken and Pasta:
* 6 to 8 (3-ounce) chicken breasts, pounded thin
* Oil and butter for sauteing chicken
* 1/2 to 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 pound cappellini pasta, cooked
* Chopped parsley, for garnish
INSRUCTIONS
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 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
To make chicken and pasta:
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 the pancetta, mushrooms, artichoke hearts, and capers. Heat until mushrooms soften and are cooked; add chicken back to pan.
To serve:
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...and the macaroni grill is ready for feasts....bon apetit ! Enjoy !
Alternately, mix pasta and chicken mixture together. Toss with
butter sauce.
Ingredients:
* Lemon Butter Sauce:
* 4 ounces lemon juice
* 2 ounces white wine
* 4 ounces heavy cream
* 1 pound (4 sticks) butter
* Chicken and Pasta:
* 6 to 8 (3-ounce) chicken breasts, pounded thin
* Oil and butter for sauteing chicken
* 1/2 to 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 pound cappellini pasta, cooked
* Chopped parsley, for garnish
INSRUCTIONS
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 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
To make chicken and pasta:
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 the pancetta, mushrooms, artichoke hearts, and capers. Heat until mushrooms soften and are cooked; add chicken back to pan.
To serve:
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...and the macaroni grill is ready for feasts....bon apetit ! Enjoy !
Alternately, mix pasta and chicken mixture together. Toss with
butter sauce.
Subscribe to:
Posts (Atom)