Romano’s Macaroni Grill is an Italian restaurant brand founded in 1988 by Phil Romano, one of the industry’s leading innovators. Inspired by the Italian country cuisine served in Romano’s grandmother’s kitchen, Macaroni Grill blends Italian traditions with progressive culinary inspiration from all regions of Italy and the U.S. An extensive wine list and the chain’s unique honor wine system finish out the experience in this polished casual atmosphere.

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Pollo Caprese


POLLO CAPRESE
Macaroni Grill Copycat Recipe

For Chicken
2 chicken breasts, pounded thin
1/2 cup extra virgin olive oil
Sea salt and pepper

For Pasta
1 teaspoon chopped garlic
5 oz. grape tomatoes, halved
1/4 teaspoon red pepper flakes
1 tablespoon fresh basil, julienne cut
6 oz. pomodorina sauce (can substitute good spaghetti sauce)
8 oz. capellini or angel hair pasta
sea salt and pepper

For Garnish
8 pieces fresh mozzarella, quartered
6 basil leaves for garnish
1/2 cup fresh arugula
1/2 cup lemon olive oil
1/2 one lemon

Boil the pasta. While pasta is cooking, season the chicken breasts with salt and pepper and put them on a grill (if you don't have an outdoor grill, a George Foreman will work too). Grill evenly on both sides to an internal temperature of 165 degrees. 

When the chicken is half done, saute olive oil and garlic in a heated saute pan until golden brown. Add grape tomatoes to the pan and cook for one minute until tomatoes start to soften, then add the salt, pepper, red pepper flakes, and basil. Finally, add pomodorina sauce.

By now the pasta should be ready. Add pasta to the pan and toss ingredients until well incorporated. Plate the pasta and tomatoes to one side and garnish with quartered mozzarella and basil leaves. Pile arugula in a corner, and place the chicken breasts across from the pasta. Ladle the lemon olive oil lightly over the chicken and arugula.


1 comment:

  1. Delicious recipe - thanks for posting! I had the meal at Macaroni Grill a couple months ago, and this tasted just like it. I think I over peppered the chicken because I always think it'll shake off on the grill, so it was a little spicy. Great flavor.

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