Macaroni Grill Shrimp Pignoli Pasta



Macaroni Grill Shrimp Pignoli Pasta

Angel Hair Pasta topped with Shrimp, Mushrooms, Spinach, and Pine Nuts in a Lemon Cream sauce. 

I believe that God doesn’t err, yet I ought to have come into the world as Italian! 

I've visited Italy numerous times, and Italians truly understand how to enjoy life! Their passion for life is admirable, their cuisine is undeniably the finest, and I cherish every chance to prepare Italian dishes. During a trip to Italy, my husband and I visited Parma to purchase the renowned Parmesan cheese, Parma Prosciutto, and a loaf of rustic Italian bread. We enjoyed the “picnic” in our rented Fiat while traveling from Milan to Florence. A memory I will always remember…without a doubt! 

Romano’s Macaroni Grill draws inspiration from Italian rural cooking, which likely explains why it stands as my top choice for Italian-American dining establishments. I consider their menu offerings to be fresh, light, and much closer to the true flavors of Italian cuisine than the rest. This recipe for their Shrimp Portofino Pasta meets all those criteria. 

Romano's Macaroni Grill was established by entrepreneur and restaurateur Philip J. Romano in 1988. The inaugural restaurant was launched in Leon Springs, Texas, featuring a concept designed to replicate the atmosphere and tastes of an Italian trattoria. 

The restaurant prioritized offering traditional Italian cuisine prepared with fresh ingredients and house-made sauces. The menu included an assortment of pasta dishes, pizzas cooked in a wood-fired oven, salads, and additional Italian-themed entrees. A standout feature of the dining experience was the open kitchen, allowing guests to observe skilled chefs preparing their meals. 

The triumph of the initial site resulted in swift growth, and Romano’s Macaroni Grill rapidly transformed into a well-liked national brand. The cozy and rustic interior of the restaurant, evoking a classic Italian trattoria, added to its charm. 




Components 

  • 24 sizable shrimp, shelled 
  • 3 cups of sliced button mushrooms, cut thinly 
  • 1 pound of vermicelli noodles 
  • 6 cups of young spinach leaves 
  • 2 tablespoons of pine nuts 
  • 1 cup of dry white wine 
  • 1 cup of thick cream 
  • 1 stick of unsalted butter, divided into 4 sections 
  • 1/2 taza de jugo de limón fresco 
  • 3 tablespoons garlic, chopped 
  • 3 tablespoons shallot, minced 
  • 3 TBL Extra Virgin Olive Oil 
  • 1/8 tsp. white pepper, ground 
  • Kosher salt and ground black pepper, as desired 

Guidelines 

Roast the pinenuts in the oven at 350 degrees for 2 minutes. Be mindful that they can easily burn; pinenuts toast rapidly. 

Cook the vermicelli in salted water until it's al dente, as directed on the package. Strain, wash with cold water, and set aside. 

In a very large sauté pan over medium-high heat, warm the EVOO until it glistens. Incorporate the garlic and shallot and cook until they become translucent. Then, incorporate the mushrooms and let them brown slightly before adding the shrimp. Cook shrimp and stir-fry until it becomes pink. Incorporate the spinach and place a lid on the pan. Let the spinach wilt, then take the whole sauté pan off the heat and place it aside. 

In an empty saucepan, pour in 1 cup of dry white wine. Let the alcohol evaporate and mix in the lemon juice. Gradually incorporate the heavy cream while whisking continuously to avoid separation. Incorporate the white pepper along with the cracked pepper. Stir and heat to a gentle simmer, ensuring the bottom doesn't burn or the cream mixture gets scorched. When the cream mixture is boiling, incorporate butter and stir until the mixture becomes creamy. Return the cream sauce to the shrimp and spinach blend and pour it in. Incorporate the al dente pasta with all ingredients until the pasta is thoroughly coated and warmed. 

Macaroni Grill Shrimp Pignoli Pasta VIDEO





Chicken Cutlets with Parmigiana Sauce



Chicken Cutlets with Parmigiana Sauce

Chicken parmigiana, endearingly referred to as chicken parm or chicken parmesan, could be the most recognized and sought-after Italian-American dish in the New York metropolitan region. Who can say no to chicken cutlets that are perfectly fried, covered in tomato sauce, and garnished with gooey mozzarella and generous amounts of Parmigiano Reggiano cheese? 

While growing up on Long Island, I felt fortunate to discover chicken parmigiana at any food venue: restaurants, delis, pizzerias, and diners all offered their takes, and each Italian-American nonna appeared to have her own recipe too. 

I recently learned that chicken alla parmigiana is a cherished pub dish in Australia referred to as "parma" or "parmi." 

This meal isn’t present in Italy but was probably influenced by the Italian parmigiana di melanzane, commonly referred to as eggplant parm. 

In the US, chicken parmesan is typically accompanied by a side of marinara pasta but also pairs well with garlic sautéed broccoli rabe. 

Ingredients for the recipe 

All components for this recipe are displayed in the image below, and helpful notes are included in this bullet-point list for your assistance. 

Poultry. Chicken parm is best made with thinly sliced chicken cutlets. 

Flour, eggs, and breadcrumbs. These form the layer on the chicken cutlets. 

Olive oil. For pan-frying the cutlets. Vegetable oil can also be utilized. 

Tomato sauce. We prepare a basic homemade marinara with plum tomatoes, garlic, and olive oil to cover the chicken. 

Mozzarella. Whole milk block mozzarella is ideal for chicken parmesan. 

Parmesan cheese. Finely shredded for garnishing the chicken. 

How to prepare the sauce 

Please be aware that this recipe utilizes a marinara that takes 15 minutes to prepare. You can use your personal sauce or a commercially available sauce. 

Chop or finely cut 5 cloves of garlic. If you desire additional garlic, feel free! 

Manually crush 1 28-ounce can of whole plum tomatoes. You can also blend them in a blender briefly. 

Warm a large skillet over medium-low heat for 2 minutes, then pour in 1/4 cup of olive oil. Incorporate the garlic and sauté until it turns a light golden color (approximately 2-3 minutes). 

Incorporate the crushed tomatoes and allow the sauce to reach a light simmer. Allow the sauce to simmer for 10 minutes, then sample and modify the salt and pepper if necessary. If you enjoy dried oregano or fresh basil, you can include it now, though it is not required. Take the sauce off the heat, put it aside, and proceed with the chicken preparation steps below. 

How to prepare the chicken cutlets 

Caution: This recipe utilizes our chicken cutlet method. If you already have prepared cutlets or bought ones, just omit this section. 

Pound chicken cutlets that are thinly sliced to a thickness of 1/4″ to 1/2″. In a shallow bowl, combine 1 cup of all-purpose flour with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. In a separate bowl, mix 3 large beaten eggs, and in another bowl, combine 1 1/2 cups of Italian seasoned breadcrumbs. 

Coat the chicken cutlets in the seasoned flour and lightly shake to eliminate the surplus. 
Dip the floured cut into the beaten egg mixture and allow any extra to drip off. 

Dredge the cutlet in the breadcrumbs on each side, then set the cutlet on a baking sheet lined with parchment paper and continue this for all the other cutlets. 

Warm a sturdy skillet containing at least 1″ of olive oil or vegetable oil. A Dutch oven or cast iron pot works best. When the oil attains a temperature of 350-370°F, start frying the cutlets by carefully lowering them into the oil. 

Cook in small groups to prevent crowding the cutlets and facilitate easy turning. 
Fry the cutlets for 3 minutes on each side. 
Take out the cutlets and set them on paper towels or a wire rack. 

How to put together the chicken parm 

Note: Chicken parmigiana can be made with sauce underneath as illustrated below or with the sauce only on top of the chicken cutlets to maintain their crispiness, as shown in this chicken parmigiana YouTube video. The decision is up to you! 

Set the oven temperature to 400°F. If you choose to make your chicken parmesan with sauce, start by pouring marinara sauce into the bottom of a baking dish or oven-safe pan.
I utilized a cast iron skillet for the images below, yet a baking or casserole dish would be more suitable. Shred 1 1/2 cups of mozzarella cheese and 1/2 cup of Parmigiano Reggiano cheese and put them aside. 

Place the chicken cutlets in the pan and pour on sufficient sauce to cover every piece. 

Sprinkle the grated mozzarella cheese over the chicken cutlets. 

Sprinkle approximately half of the parmesan cheese over the top and put it in the oven. The cooking duration will change based on the condition of your cutlets. 

If you prepared the cutlets earlier or purchased them from the store, they might be cold if stored in the refrigerator. 

If they are chilly, they will require baking for 12-15 minutes to warm them up. If the cutlets have just been fried and are still warm, they will only require about 5 minutes in the oven. When they are hot, activate the broiler and broil them for 30-60 seconds to melt and lightly toast the cheese. 

Make sure to monitor them closely to prevent burning. Take it out of the oven and add the leftover parmesan on top. Accompany with additional sauce on the side and relish! 




Key advice 

Condiment. Some people enjoy crispy chicken parm, while others prefer it saucy. Condiment. For a crispier chicken parm, think about arranging the cutlets on a baking sheet and covering them with sauce instead of putting sauce at the base of the pan. You may also provide sauce on the side for those who desire extra. 

Heroes with chicken parm. For a delicious sandwich, hero, hoagie, or sub, pile on the sauce because the bread will absorb some of it. Place the cutlets and cheese on the bread and bake until the cheese is melted, akin to the technique in my meatball parm hero recipe. 

Choose to make it at home. You can prepare chicken parmigiana with store-bought cutlets and jarred marinara; I opt for homemade cutlets and marinara as described above for a delicious chicken parm. 

Additional Italian-American recipes 

If you’re a fan of chicken parm, I believe you’ll like these other fantastic Italian-American dishes! 

Sausage and peppers – the traditional festival dish of Italian-Americans! 
Milanese chicken – crunchy cutlets topped with tomatoes, mozzarella, and basil. 
Chicken Francese – delicate cutlets in a rich lemon white wine sauce. 
I believe you'll enjoy chicken eggplant parm, which merges both classic dishes into a single meal! 


Fixings
  • 3/4 cup breadcrumbs
  • 1/2 cup Parmesan cheddar partitioned
  • 1 tbsp new parsley slashed
  • 2 tsp Italian flavoring
  • 1/4 tsp dark pepper
  • 1 lb chicken bosom 1/4-inch thick
  • 1/2 cup flour
  • 2 eggs marginally beaten
  • 2 tbsp olive oil
  • 2 tbsp margarine
  • 1 container Francesco Rinaldi Original Recipe Pasta Sauce
  • 8 oz mozzarella cheddar cut

Guidelines
In shallow dish, join breadcrumbs, ½ Parmesan cheddar, parsley, Italian flavoring and pepper. Put away.
Cover every cutlet with flour; plunge in beaten eggs and coat with breadcrumb/cheddar blend.
In enormous skillet, heat oil and margarine over medications. heat. Fry cutlets until brilliant, ~6-7 minutes.Spicy-egg-and-white-bean-gluten-free.
Spread ½ cup pasta sauce in ungreased 13 x 9" baking dish. Organize chicken over sauce. Layer with extra sauce.
Heat for 15-20 minutes. Eliminate from broiler and top with cut mozzarella and remaining Parmesan. Prepare 5 extra minutes. Serve right away. Refrigerate extras. Cool. Appreciate it!!Rustic-potato-leek-soup.

Chicken Cutlets with Parmigiana Sauce Video :





Macaroni Grill Chicken Cannelloni


Macaroni Grill Chicken Cannelloni

Chicken cannelloni is an elegant dish featuring chicken, mushrooms, and a rich marsala sauce wrapped in fresh lasagna sheets. Give this a try for your upcoming dinner – the taste is fantastic! 

If you enjoy CREAMY pasta with mushrooms, check out my recipe for creamy chicken and mushroom pasta! 

Cannelloni – An Elegant Meal 

This is my preferred recipe for those “nicer” gatherings. My mother really created this for my engagement celebration a few years ago. It has consistently been a favorite among crowds due to its uniqueness compared to standard pasta meals. Each mouthful features a flawless blend of chicken and mushrooms alongside the creamy Marsala sauce or “roux.” 

What exactly is Cannelloni? 

No, this is not a pastry. Cannolis are cylindrical pastry treats stuffed with sweetened cream cheese. Transform that concept into a savory meal, and you end up with cannelloni. 

Cannelloni consists of pasta tubes filled with a mixture of meat and cheese, covered with sauce. When you look up Cannelloni recipes, you'll discover numerous options, such as pasta stuffed with ricotta and spinach, covered with a tomato sauce. 

My recipe features a creamy marsala sauce and is filled with chicken. It’s truly heavenly! 

Cannelloni and Manicotti 

What distinguishes cannelloni from manicotti? In reality, many home cooks mix them up and prepare them identically. If you search for “manicotti recipe” on Google, you’ll discover guidance that advises rolling lasagna noodles, filling them with meat and cheese, then topping with sauce – similar to cannelloni. Store-bought manicotti shells are also available for sale. 

However, were you aware that certain Italian chefs distinguish between the two by preparing manicotti using fresh dough? They prepare manicotti using crepe shells, filling them exclusively with spinach and ricotta cheese. 

Cómo preparar canelones de pollo 

Today we will prepare cannelloni filled with chicken and a homemade creamy marsala sauce. If you enjoy cheese, you will enjoy this meal. And don't let the elegance intimidate you – it's actually easy! I will guide you through each stage. 

Is it possible to utilize oven-ready lasagna noodles to prepare cannelloni? 

Cannelloni are typically made with fresh pasta, but that can be somewhat expensive and not every store stocks fresh pasta. I prepared this recipe using oven-ready lasagne, and it was just as delicious. Even if the package indicates “no boiling required,” you must boil it to roll the filling inside. 

Components: 

Here’s what you’ll require to prepare your homemade meal: 

  • Chicken strips 
  • Cajun spice blend, to your preference
  • Fungi 
  • Chopped onion 
  • Garlic bulbs 
  • Olive oil 
  • Flour 
  • Sugary Marsala wine 
  • Shredded Parmesan Cheese 
  • Sodium chloride 
  • Thick cream 
  • New lasagna noodles (dried also works) 
  • Grated Italian mixed cheese 
  • Margarine 
  • Milk 

Below are the directions for the recipe. 
Sear the Chicken until browned. 
Spice the chicken and sear it on the stovetop. Ensure it is thoroughly cooked and then place it aside. 
Of course! Please provide the text you would like me to paraphrase. Sauté the onion, garlic, and mushrooms. 
This section will fill the kitchen with a wonderful aroma! This is the step I like best. Prepare the creamy sauce. 
Incorporate the flour, Marsala wine, and heavy cream into the skillet. 
Incorporate diced chicken into the same pan. 
Once you incorporate the diced chicken, season it with red pepper flakes, Parmesan, and salt. Of course! 
Prepare the roux in a pot. Take a saucepan and warm the butter and flour. 
Incorporate additional components into the roux. Gradually incorporate the heavy cream, milk, Marsala wine, and white pepper. 
After the sauce is warmed, incorporate the Parmesan cheese. Cook the lasagna pasta sheets. Cook them in water. Incorporating olive oil will stop them from adhering to one another. After boiling, place the noodles onto paper towels to allow them to cool

Wrap in foil and cook! Feel free to add chopped parsley as a garnish if you wish, for an additional touch. 

My recipe yields approximately 20-24 cannelloni sized 5×7. If your noodles vary in size from 5×7, it may result in a different quantity. 




Additional Dinner Recipes 

Give one of these a go for your upcoming dinner! 
  • Creamy Gnocchi with Mushrooms and Spinach (VIDEO) 
  • Oven-Baked Caprese Chicken 
  • Chakhokhbili (Georgian Herb Chicken Stew) 


Ingredients

Cannelloni Filling

* 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

Cannelloni Sauce

* 16 ounces alfredo sauce
* 16 ounces marinara sauce
* 3 ounces parmesan cheese, grated

Macaroni Grill Instructions

1.First of al 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.
2.And then 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.
3.Next is to 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.
4.Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes.
5.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.
Hmmm. this nice and delicious macaroni grill is ready for feast...great !
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