Quick Light Chicken Toscana Soup Insired By Macaroni Grill Food

QUICK AND EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

MACARONI GRILL CHICKEN TOSCANI SOUP

Steps:

• In a large stockpot, place extra virgin olive oil, then add onion and chicken, and sauté. Once cooked through, add garlic and stir through. Add butter and flour, stirring until combined and lightly brown.
• Stir in two cans of chicken broth, making sure you scrape the browned bottom of the pan to let in the entire flavor. Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through. Add half and half, spinach, and fresh basil.
• Add about one cup of fresh grated Parmesan cheese at the very end before serving. Garnish with diced tomato and enjoy with good crusty bread!

GRILLED TUSCAN CHICKEN

Steps:

• Preheat the grill to medium-high heat.
• Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
• Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
• Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
• Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
• Serve the chicken on a bed of arugula with lemon slices.

QUICK & LIGHT CHICKEN TOSCANA SOUP INSIRED BY MACARONI GRILL

Steps:

• Cook the onion and garlic in olive oil until transparent (5-10 minutes). Add the chicken broth and bring to boil. Add chicken and tomatoes; bring back to a good simmer for 5 minutes. Add gnocchi; cook for 1 or 2 minutes if mini size, a little longer if larger.
• Add milk and heat until steaming. Stir in spinach just long enough to wilt. Ladel into bowls and top with parmesan cheese and fresh basil if you have it.

TUSCAN CHICKEN SOUP

Steps:

• Preheat the oven to 425 degrees F.
• Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
• Heat the butter and olive oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken, onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
• Add the tomato paste and stir until everything is well coated. Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano. Season with salt and pepper, then stir well and bring to a simmer. Simmer until the flavors are combined, about 10 minutes.
• Tear the toasted bread into large chunks and place in the bottom of 8 soup bowls. Add the marinated artichoke hearts to the soup and stir to combine. Ladle the soup over the bread. Top each bowl with half a ball of burrata, an oregano sprig and a drizzle of olive oil.

MACARONI GRILL'S BREAD

Steps:

• In a medium/large bowl, mix yeast with warm water. Wait five minutes.
• Add the sugar, flour, salt, and oil. Knead until light.
• Add herbs and pepper. Knead into dough until blended.
• Place dough in well oiled bowl and allow to rise for 1 hour. After one hour, punch dough down and let rise for another 30 minutes.
• Place on baking sheet in a loaf shape. Sprinkle top with a bit of salt and rosemary.
• Bake at 370 F for about 25-35 minutes, or until top is golden.
• Note: Inside may seem a bit doughy when cut at first, but as long as the top is golden and hard your fine.

QUICK THAI-INSPIRED CHICKEN SOUP

Steps:

• Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add ginger and garlic and saute for about 1 minute. Add onion, bell pepper, and carrot and saute for 1 minute more. Add chicken and cook and stir until browned and no longer pink in the centers, 5 to 7 minutes.
• Pour in chicken broth and coconut milk and bring to a boil.
• Slice bok choy diagonally. Add to boiling soup and cook until tender, about 5 minutes. Serve in bowls.

ZUPPA TOSCANA SOUP - LIGHT VERSION

Steps:

• Brown and drain turkey sausage (rinse if you wish) and set aside.
• Add onion and cook for 3 minutes then add garlic and cook additional 1-2 minutes.
• Add remainder of ingredients except Kale and powdered milk.
• Cook until potatoes are tender.
• Add Kale and powdered milk solution and simmer additional 5 minutes.

TOSCANA SOUP

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
• Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
• Stir in broth, water and potatoes; simmer 15 minutes.
• Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

CHICKEN MACARONI

Steps:

• In a bowl, combine the first five ingredients. Fold in the macaroni and chicken. Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly.

LOW AND LIGHT CHICKEN SHASHLIK

Steps:

• Soak 8-10 wooden skewers.
• In a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chili powder, cumin, salt and tomato paste.
• Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours.
• Thread the chicken on to the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 minutes until cooked through and golden brown.
• To achieve the sizzling effect, heat an iron plate and then place the chicken skewers onto the plate and splash a few drops of water and oil on it.

LIKE ROMANO'S MACARONI GRILL TUSCAN CHICKEN

Steps:

• Cook linguine according to directions, drain and set aside.
• Heat 1/2 of olive oil in large fry-pan, over medium high heat.
• Place chicken strips in pan and cook about 3 minutes each side, or until done, then set aside.
• Put remainder of olive oil in same pan, leaving chicken remnants. Add sliced peppers, mushrooms, stirring ocasionally, until all is tender. After cooking these ingredients for a few minutes, add garlic and stir until it becomes done-- just about a minute.
• Add the wine, tomatoes(with juice) and all spices, salt and pepper. Stir the ingredients together and let simmer for 3-4 minutes.
• Add chicken into the pan and stir, letting all ingrdients blend and simmer a few minutes more.
• In a large mixing bowl combine linguine and chicken mixture. Add the parmesan cheese and toss all together.
• Serve and enjoy.