Olive Garden Fettuccine Assortito Food

OLIVE GARDEN FETTUCCINE ALFREDO

Steps:

• In a medium saucepan, melt butter.
• When butter is melted, add cream cheese.
• When the cream cheese is softened, add heavy cream.
• Season with garlic powder, salt, and pepper.
• Simmer for 15-20 minutes over low heat, stirring constantly.
• Remove from heat and stir in parmesan.
• Serve over hot fettucine noodles.

OLIVE GARDEN FETTUCCINI ALFREDO (COPYCAT

Steps:

• Depending on how thick or thin of a sauce you like will depend on how much heavy cream you use add garlic to YOUR taste I love garlic so I use 2 heaping tablespoons.
• Over medium heat in a saucepan melt 1 stick of butter and add the entire container of Parmesan cheese and begin to whisk.
• Add garlic slowly.
• Add heavy cream, again whisking until no longer lumpy. At this temp it should come to a boil on its own. When it does, slowly add more heavy cream until the consistency YOU desire, and then remove from heat.
• Immediately pour over pasta and enjoy !

OLIVE GARDEN BRUSCHETTA AL POMODORO

Steps:

• Mix chopped tomatoes, basil, garlic and oil. Allow to marinate for 30 minutes in refrigerator.
• When ready to serve, grill or toast bread to light brown consistency and top with tomato mixture.

OLIVE GARDEN TUSCAN GARLIC CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Combine 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
• In a large skillet, heat 3 Tbsp olive oil. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, about 2-3 minutes. Add more oil for each batch as necessary.
• Remove chicken breasts from skillet and place on a baking sheet, Cover with aluminum foil and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165 degrees F.
• In a medium sauce pan, heat 2 Tbsp olive oil. Add garlic, red pepper flakes and red bell pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, whipping cream and evaporated milk. While stirring continuously, bring to a boil. Reduce heat to medium-low and add spinach and basil. Sauce is done when spinach and basil are wilted. Complete by slowly stirring in parmesan cheese.
• Coat cooked, drained pasta with 3/4 of the sauce. Serve pasta topped with chicken and remaining sauce. Garnish with extra Parmesan cheese.

OLIVE GARDEN FETTUCCINE WITH SHRIMP & ZUCCHINI

Steps:

• Cut zucchini into 2 in by 1/4 in sticks.
• Peel and devein shrimp.
• Cook fettuccine according to package directions.
• While pasta is cooking, heat oil in large saute pan over medium heat.
• Add chopped garlic and parsley.
• Cook for 1 minute.
• Add zucchini.
• Cook additional minute.
• Add shrimp, wine, salt, pepper and butter.
• Stir well and cook shrimp for 5 minutes or until they are no longer opaque.
• Add drained pasta to the mixture.
• Toss all ingredients to mix.
• Season with salt and pepper to taste.
• Use tongs to pull pasta onto serving platter.
• Top with shrimp, zucchini and seasonings.
• Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.

OLIVE GARDEN FETTUCCINE ASSORTITO

Steps:

• In a heavy non-aluminum pot, melt butter then whisk in the flour and cook on moderate heat for 2 minutes, stirring constantly. Add the milk and bring just barely to the boiling point. Turn off the heat, add Fontina cheese and blend into the hot milk. Adjust the salt and pepper.
• Add the butter or margarine and olive oil to a large, heavy skillet over medium heat and sauté the vegetables and ham together until crisp tender. Stir frequently.
• Drain the pasta and blend with the vegetable-ham mixture; add the hot cheese sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan at the table.