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 Asparagus Fettuccine Alfredo


Lighter Take Grilled Chicken and Asparagus Fettuccine Alfredo
Maggiano's Little Italy Recipe

Alfredo Sauce
1 tablespoon finely chopped garlic
1 cup whole milk
1 cup heavy whipping cream
1 cup low sodium chicken broth
2 tablespoons corn starch
1 cup grated asiago cheese
salt and pepper to taste

In a 6 quart sauce pot combine garlic, milk, whipping cream and salt and pepper. Place burner on medium heat and bring ingredients to a simmer. While mixture is coming to a simmer, place corn starch in a measuring cup then add the chicken broth. Mix the two together until cornstarch in fully incorporated with broth.

Once cream mixture has come to a simmer add the broth/cornstarch mixture and bring back to a simmer. Continue to simmer until the broth/cornstarch mixture has slightly thickened. This step should take about 2 to 3 minutes. Once mixture is slightly thickened remove from heat. Place the grated asiago cheese into hot mixture and mix until cheese has melted. You may need to place in a blender to make sure that all cheese has melted and is completely incorporated. Season to taste with salt and pepper. Sauce can be made in advance and held cold until needed.

Grilled Chicken
1 pound boneless skinless chicken breast
1/4 cup extra virgin olive oil
1/2 tablespoon of kosher salt
1/2 teaspoon fresh cracked pepper

Season chicken with salt and pepper and olive oil, then place on a hot grill and grill chicken. Remember to cook the chicken to 165˚. Once chicken has cooled to the touch slice chicken into bit size pieces and reserve. Chicken can be made in advance and held cold. If you don’t want to grill chicken you can sauté or cook anyway you would like.

Finished Dish
3/4 pound papardelle pasta, dry
1/2 pound fresh asparagus cut into 1/2 inch pieces
sliced grilled chicken
Alfredo Sauce
2 tablespoons chopped chives
1/2 cup grated asiago cheese

Fill a large pot 3/4 full with water and bring to a boil. Cook pasta according to time on package. While pasta is cooking heat Alfredo Sauce with the asparagus pieces and grilled chicken slices. Once pasta has been cooked add pasta to hot sauce, continue to cook for an additional 30 seconds so the pasta is completely coated with sauce. Once pasta and sauce are incorporated you can place on a large platter or divide into 4 plates. Once this is done garnish with chopped chives and the grated asiago cheese.

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