Carmelas Chicken Rigatoni Copycat Romanos Macaroni Grill Food

CARMELA'S CHICKEN RIGATONI (COPYCAT ROMANO'S MACARONI GRILL)

Carmela's Chicken Rigatoni (Copycat Romano's Macaroni Grill) image

This is the actual Macaroni Grill recipe for Carmela's Chicken Rigatoni. At home, I use a combination of olive oil (2 T) and butter (4T) instead of butter flavored oil (less overall as well). In addition, I use Kittencal's recipe for caramelized onions http://www.food.com/recipe/kittencals-caramelized-onions-89007.

Provided by Cook4_6

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.
Transfer to plate, garnish with parsley.

ROMANO'S MACARONI GRILL CHICKEN CANNELLONI

Romano's Macaroni Grill Chicken Cannelloni image

Make and share this Romano's Macaroni Grill Chicken Cannelloni recipe from Food.com.

Provided by KelBel

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces chicken breasts, cooked
1 ounce fresh spinach, chopped
1 ounce sun-dried tomato, sliced
16 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 teaspoon black pepper
1 teaspoon salt
12 sheets lasagna noodles
16 ounces alfredo sauce
16 ounces marinara sauce
3 ounces parmesan cheese, grated

Steps:

Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.
Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion.
Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Alfredo sauce and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely.
Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes.
Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165°F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley.

Nutrition Facts : Calories 591.4, Fat 35.1, SaturatedFat 18.7, Cholesterol 134.7, Sodium 1858.2, Carbohydrate 27.1, Fiber 4.5, Sugar 14.8, Protein 41.6

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