Chook Me!

does anyone have the recipe for macaroni grill's penne with oven roasted chicken?

i love this meal and would really like to know how to make it.... i know it has penne, grilled chicken, sundried tomatos, bufflow mozzar. cheese, aspa., and that the sauce is garlic olive oil.... but am i missing anything... and how do they make that sauce??? please let me know. thank you!

Public Comments

1. Here are a couple web sites with a lot of Macaroni Grill clone recipes, but I don't see one for the Penne with oven roasted chicken yet. But, they're good sites to keep your eye on in case one gets posted. http://www.cdkitchen.com/recipes/cat/c,2585,0,Macaroni-Grill-Copy-Cat-Restaurant--Recipes.html http://hubpages.com/hub/Macaroni-Grill-Copycat-Recipes .
2. this one.. Romano's Macaroni Grille Penne Rustica GRATINATA SAUCE 3 tablespoons butter 2 tablespoons minced garlic 3 tablespoons marsala wine 2 cups heavy cream 1 cup grated parmesan cheese 1/2 cup milk 1/2 cup chicken broth 1 tablespoon cornstarch 1 tablespoon Grey Poupon Dijon Mustard 2 teaspoons minced fresh rosemary 1/2 teaspoon salt 1/2 teaspoon minced fresh thyme 1/4 teaspoon ground cayenne pepper 1 lb penne rigate, cooked 12 medium shrimp, peeled and deveined 2 skinless chicken breasts 1/2 cup about 2 ounces thick-sliced prosciutto, chopped TOPPING 3 tablespoons grated parmesan cheese 1 1/2 teaspoons paprika GARNISH 12 sliced pimientos 4 sprigs rosemary Preheat bbq grill to high. Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat. Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done. Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips. Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve. I do not know the prep time, as I have just received this recipe. if anyone attempts it before me, please edit my guess. http://www.recipezaar.com/145119 (*-*)
3. Here you go... Oil, Extra Virgin Olive: 1 fl oz Oven Roasted Chicken Breast, Prepared (Poultry): 4 oz Asparagus 1/4" Bias Cut, Prepared (Veg): 2 oz Sundried Tomatoes, Re-hydrated (Veg): 1/2 oz Chardonnay: 2 fl oz Garlic Olive Oil Wine Sauce w/Parsley (Sauces): 4 fl oz Salt: 1/2 tsp Black Pepper, Table Grind: 1 pinch Penne Pasta, Cooked (Pasta): 8 oz Buffalo Mozzarella, ¼ Cut (Dairy): 2 oz Italian Parsley Sprig: 1 ea Instructions: 1. Begin by putting on some of your favorite classic Italian music. A selection from Andrea Bocelli or Pavarotti should be a good start. 2. Place 1 fl oz of extra virgin olive oil in a heated sauté pan. 3. To provide the aroma of a true Italian kitchen, brown the garlic in a pan. 4. Add Roasted Chicken Breast, asparagus, and re-hydrated sundried tomatoes and let sauté for 15 seconds. 5. Insure that the asparagus is cooked, but still firm. 6. Remove from heat, and add wine. Let reduce by half. Then if desired, poor yourself a glass of the chardonnay. 7. Add the salt, black pepper, and 4 fl oz of garlic olive oil wine sauce (with parsley). Let sauté for 1 minute. 8. Dip the penne pasta in boiling salted water for 10 seconds. 9. Remove the pasta from the water and drain thoroughly. 10. Add the pasta to the sauté pan and place back on the fire. Toss well until the pasta is coated with the sauce. 11. Mix in the remainder of the ingredients, except the buffalo mozzarella. 12. Lastly, remove pan from the heat and add the buffalo mozzarella; toss for 3 seconds; the buffalo mozzarella must go last, as it should keep its' consistency and not blend in with the remainder of the dish. 13. Garnish the top with an Italian Parsley sprig. 14. Enjoy this dish at home during late Spring and Summer months. Or, come into one of our four Cincinnati area Romano's Macaroni Grill locations during May and June and let us do the cooking!