Best 2 Romanos Macaroni Grill Pasta Di Pollo Al Sugo Bianco Recipes

In this comprehensive guide, we will embark on a culinary journey to discover the best recipe for Romano's Macaroni Grill Pasta di Pollo al Sugo Bianco. This tantalizing dish, featuring tender chicken generously smothered in a creamy white sauce and tossed with perfectly cooked pasta, has captured the hearts of food lovers worldwide. Whether you're a seasoned chef looking to elevate your cooking skills or a home cook seeking to replicate the magic of this restaurant-quality meal, this article will provide you with the essential knowledge and step-by-step instructions to create an unforgettable Pasta di Pollo al Sugo Bianco experience in the comfort of your own kitchen.

Let's cook with our recipes!

ROMANO'S MACARONI GRILL PASTA DI POLLO AL SUGO BIANCO

Romano's Macaroni Grill Pasta Di Pollo Al Sugo Bianco image

If you've eaten at the Macaroni Grill they are wonderfully consistent with creamy and tasteful sauces. Hope you enjoy!

Provided by TishT

Categories One Dish Meal

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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: Saute 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.

ROMANO'S MACARONI GRILL SCALOPPINE DI POLLO

Romano's Macaroni Grill Scaloppine Di Pollo image

A Macaroni Grill copy cat recipe...not low in fat if that's what you are looking for, but really tasty

Provided by TishT

Categories One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 lb butter
6 (3 -4 ounce) chicken breasts, pounded thin
oil, for sauteing chicken
butter, for sauteing chicken
1/2-3/4 cup flour, seasoned with
salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 lb capellini, cooked
chopped parsley, for garnish

Steps:

To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat.
Bring to a boil and reduce by one-third.
Add cream and simmer until mixture thickens (3-4 minutes).
Slowly add butter until completely incorporated.
Season with salt and pepper.
Remove from heat and keep warm.
Cook pasta and drain.
Heat a small amount of oil and two tablespoons butter in a large skillet.
Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
Remove chicken from pan and add to pan remaining ingredients.
Heat until mushrooms soften and are cooked; add chicken back to pan.
Place cooked pasta on each plate.
Add half of butter sauce to chicken mixture and toss.
Taste and adjust, adding more sauce if needed.
Place chicken mixture over pasta.
Garnish with parsley.
Alternately, mix pasta and chicken mixture together.
Toss with butter sauce.

Tips:

Use fresh ingredients: Fresh ingredients will give your Pasta di Pollo al Sugo Bianco the best flavor. This means using fresh chicken, vegetables, and herbs.
Don't overcook the chicken: Chicken is a delicate meat, and it can easily be overcooked. Be careful not to cook it for too long, or it will become dry and tough.
Use a good quality white wine: The white wine you use in the sauce will have a big impact on the flavor of the dish. Choose a dry, crisp white wine that you would enjoy drinking on its own.
Let the sauce simmer: Simmering the sauce allows the flavors to meld together and develop. Be patient and let the sauce simmer for at least 30 minutes, or even longer if you have time.
Serve the pasta with grated Parmesan cheese: Grated Parmesan cheese is the perfect finishing touch for Pasta di Pollo al Sugo Bianco. It adds a salty, nutty flavor that complements the other flavors in the dish.

Conclusion:

Pasta di Pollo al Sugo Bianco is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its creamy, flavorful sauce and tender chicken, Pasta di Pollo al Sugo Bianco is sure to be a hit with your family and friends.