Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Chicken and Mushroom Pappardelle




CHICKEN and MUSHROOM PAPPARDELLE
Maggiano's Little Italy Recipe

Serves 4

4 cups roasted garlic sauce (see recipe below)
1 lb. roasted, pulled chicken breast
2 tablespoons butter
1 lb. mushrooms, sliced
1/4 cup sun dried tomatoes
1/4 cup Italian parsley, chopped
1 lb. pappardelle
2 cup baby spinach, roughly chopped
2 tablespoons Parmesan cheese
salt and pepper to taste

Roasted Garlic Sauce:
1 tablespoon olive oil
1/2 small onion, diced small
1 bay leaf
1 teaspoon fresh thyme, chopped
3/4 cup white wine
2 tablespoons roasted garlic
3/4 cup chicken stock
2 1/2 cups heavy cream
salt & pepper to taste

To make the sauce: Heat olive oil in heavy bottom sauce pot. Add onions & saute without browning. Season with salt & pepper. Add herbs and saute two more minutes. Increase heat to high, add wine and reduce until almost dry. Squeeze cloves of roasted garlic into reduction, discarding husk. Add chicken stock & heavy cream & bring to a boil. Reduce to a simmer and skim any impurities that rise to top. Continue to simmer & skim for 5-8 minutes. Season to taste with salt & pepper. Strain through fine holed or mesh strainer. Cool & refrigerate until needed.

Pasta: Cook pasta until al dente & drain well. Saute sliced mushrooms in butter over medium high heat. Season with salt & pepper. Add roasted garlic sauce, pulled chicken, sun dried tomatoes and parsley. Bring to a simmer and reduce heat. Add cooked pasta, cheese and spinach to sauce, combining well. Cook together briefly. Taste and correct seasoning with salt and pepper, if needed. Plate and serve with additional fresh grated Parmesan cheese.

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