Macaroni Grill® Chardonnay Shrimp Copycat Recipe

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.

Melt the butter in a large skillet over medium high heat.
Add the mushrooms and 2 tsp garlic and sauté until almost tender,about 5-7 minute. Add the shrimp and sauté until the shrimp is cooked, about 3 minute Do NOT over cook! Add the rest of the ingredients except the lemon slices and parsley.

Macaroni Grill® Pasta Di Pollo Al Sugo Bianco

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

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: Sauté 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.

Macaroni Grill® Chicken Marsala Copycat Recipe

1 lb boneless skinless chicken breast, cut into 8 pieces
ground pepper
flour, for coating
6 tablespoons butter
1 tablespoon olive oil
1 cup mushroom, thinly sliced
1 garlic clove, minced
1 shallot, minced
2 tablespoons parmesan cheese, grated
6 tablespoons marsala wine, dry not sweet
2 tablespoons chicken stock

Place chicken pieces between waxed paper and flatten. Dust each piece with salt, pepper and flour. Shake off surplus. Melt 3 tablespoons butter and the oil in skillet and fry chicken in batches on medium heat for about 5 minutes each side. Remove chicken from pan and arrange in a single layer in shallow oven proof pan. Put in low oven (275-300 degrees) to stay warm.

Add 2 tablespoons butter and garlic to skillet and sauté (do not brown) for a few minutes until soft. Add mushrooms and sauté about 5 minutes. Use slotted spoon to lift mushrooms out of skillet and arrange on top of chicken breasts. Sprinkle with cheese and put back in oven until you finish next step.

Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoons butter and boil rapidly until reduced by half. Remove chicken from oven, plate it and pour wine mixture over the chicken breasts.

Serve along with your favorite pasta

Macaroni Grill® Chicken Rigatoni

6 ounces butter-flavored oil
8 ounces mushrooms
12 ounces grilled chicken
salt and pepper
2 teaspoons basil
6 ounces caramelized onion
6 ounces cooking wine
20 ounces heavy cream
24 ounces rigatoni pasta
2 ounces parmesan cheese

In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.

Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.

Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.