Olive Garden Fettuccine with Shrimp & Zucchini



1 TB garlic, chopped

1 cup dry white wine

6 lemon wedges

1 lb. fettuccine, cooked al dente

4 TB butter

1 lb. large shrimp, peeled and deveined

1 medium zucchini, cut into 1/4" x 2" sticks

1/2 cup extra virgin olive oil

1 TB parsley, chopped

3/4 tsp. ground black pepper

3/4 tsp. salt

2 TB parsley, chopped



Cook fettuccine according to package directions.



While pasta is cooking, heat oil in large sauté pan over medium heat. Add

chopped

garlic and 1 tablespoon parsley. Cook for 1 minute. Add zucchini. Cook

additional minute.



Add shrimp, wine, salt, pepper and butter. Stir well and cook shrimp for 5

minutes or

until they are no longer opaque.



Add drained pasta to mixture. Toss all ingredients to mix. Season with salt

and pepper

to taste.



Use tongs to pull pasta onto serving platter. Top with shrimp, zucchini and

seasonings.



Squeeze two lemon wedges over dish; garnish with remaining wedges and

parsley.



Serves: 4.

Olive Garden Tortelloni Bolognese



2 lb. tortelloni

2 TB extra virgin olive oil

1 small onion, finely chopped

1 medium carrot, peeled and finely chopped

1 celery rib, finely chopped

2 cloves garlic, finely chopped

1/2 lb. (8 oz.) ground beef

6 oz. Italian sausage, casing removed

1 cup red wine

2-1/2 cups plum tomatoes, chopped and crushed, undrained

1 tsp. rosemary, chopped

1 tsp. sage, chopped

Salt, to taste

Ground black pepper, to taste

Parmesan cheese, grated



Heat oil in large sauce pan over medium heat. Add celery, carrot, onion,

garlic and

sauté gently for 5 minutes or until translucent.



Add beef and sausage to sauce pan. Using spatula, break meat into small

pieces.

Sauté 10 minutes over medium heat, stirring occasionally



Add wine and stir to deglaze pan; reduce until wine is evaporated. Add

tomatoes and

remaining ingredients. Simmer slowly for 1 hour.



Cook tortelloni according to package directions; drain. Toss hot pasta in

sauce.



Top with parmesan cheese. Serve immediately.

Boston Market Macaroni & Cheese



From Chef Tom:

"I am a huge fan of Boston Markets macaroni and cheese. It's just

so cheesy and I love spiral pasta! I'll admit, I sometimes buy the

frozen Boston Market meals but they are so expensive. I found it is

so much cheaper to prepare this macaroni and cheese recipe at home."



3 cup dry spiral shaped pasta - cooked al dente, drained

2/3 cup Milk

1 lb Velveeta cheese - cubed small

1/4 teaspoon dry mustard powder

1/2 teaspoon ground turmeric

Salt and pepper to taste



In a double boiler over gently simmering water, add milk, cheese,

mustard powder, turmeric, salt and pepper in that order. Stir with

whisk until melted and smooth. Mix pasta into hot cheese mixture

until combined.



6 servings

Pasta House Co. Fettucine Alfredo



Makes1-2 Servings



10 ounces cooked Fettuccine noodles

8 ounces cream (Half & Half)

1 ounce Butter

1/4 cup FRESH grated Parmigiano Cheese



Cook noodles in salted water until 3/4 done; strain

off water and put noodles back in pot. Add cream and

butter. Bring to a hard boil. When noodles are fully

cooked, removed from heat; add parmigiano cheese and

cracked black pepper. Toss and serve.



Additional Tips

This recipe is best if you use FRESH grated parmesean.

Olive Garden's Alfredo Sauce



1 1/2 cup milk

1 1/2 cup heavy cream

1/2 cup imported Parmesan cheese, grated

1/2 cup imported Romano cheese, grated

6 egg yolks from fresh jumbo eggs

Salt and black pepper to taste



HEAT milk and cream in a heavy bottom saucepan until

it begins to simmer. Turn off heat. Slowly whip in

cheese, then remove from heat.

PLACE egg yolks in a separate bowl and slowly whip in

a portion of the hot milk and cream mixture. Slowly

add egg yolk mixture back into remaining cream

mixture. Place back on very low heat and continually

stir until simmering. Take sauce off heat so it

thickens. (This will increase temperature of egg

yolks, known as tempering).



SEASON to taste with salt and black pepper. Serve over

your favorite pasta.



Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4

Olive Garden Lobster Spaghetti



2 (1-1/2 lb. ea.) lobsters

1 tsp. dry thyme

1 tsp. Old Bay seasoning

1/8 tsp. crushed red pepper

1 oz. extra virgin olive oil

1 medium onion, diced

1 TB chopped garlic

1 cup white wine

2 cups heavy cream

6 oz. fresh spinach leaves

5 oz. Roma tomatoes, diced

1 stick cold butter, cut into pieces

2 oz. sherry

1 tsp. salt

1/2 tsp. ground black pepper

12 oz. dry spaghetti (Follow box directions for cooking pasta)



To prepare the Lobster:

Boil water in pot large enough to hold the lobsters. Drop lobsters in pot

and boil for 3 minutes.

When finished cooking, remove lobsters from pot. Twist off the two front

claws where they join

the body.



Using the back of a knife, crack the claws open and remove meat from tail and

body and cut in

half lengthwise.



Season lobster with Old Bay, thyme and crushed red pepper.



To prepare the Sauce:

Heat olive oil in large pot. Sauté onions over medium heat until

translucent,

approximately 4 minutes. Add garlic and saute another minute, add wine and

sherry, salt

and pepper.



Add lobster. Bring to boil, cook for 4 minutes. Remove lobster meat from

sauce and set aside,

cook another 4 minutes. Add cream and bring to a boil for 7 minutes.



Strain sauce and add liquid back to the pan. Add spinach and tomatoes and

butter and bring to a boil.



Add lobster and reheat.



To prepare the spaghetti pasta:

Cook spaghetti to al dente (or according to package instructions) and drain.



To prepare the Lobster Spaghetti entree:

Partly coat pasta with sauce, transfer to large bowl (or individual dishes),

top with lobster and

remaining sauce.



Serves: 4

TGI Friday's Lemon Chicken Scaloppini Copycat/Clone

Chicken:
2-1/2 pounds chicken breast (pounded thin)
2 ounces olive oil
8 ounces sliced mushrooms
2 lemons (halved)
4 ounces heavy whipping cream
4 artichoke hearts
4 teaspoons parsley
12 ounces lemon sauce
20 ounces angel hair pasta, cooked
8 tablespoons fried pancetta
4 tablespoons fried capers

Lemon Sauce:
1 tablespoon fresh lemon juice
1 quart Chablis
3 teaspoons butter
1 quart whipping cream
1 tablespoon thyme
1 teaspoon salt
1 teaspoon pepper

Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice, butter and melt slowly. Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temperature.

Chicken: Heat sauté pan over medium heat. Add oil and heat. Add chicken pieces to sauté pan and sauté on each side for one minute (or until no longer pink). Add sliced mushrooms to sauté pan and sauté with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into sauté pan and coat the chicken with juice (ensure there are no seeds). Add cream to pan And stir to incorporate. Bring to a boil. Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds. Remove pan from heat. Add parsley and stir to incorporate. Add lemon sauce
And stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME.

In large bowl, twirl pasta into a nest. Sprinkle chicken pieces around pasta and pour remaining contents of pan on and around the chicken. Sprinkle pancetta and capers over the entire dish. Garnish with chopped parsley.

Lemon Chicken Scaloppini like T.G.I. Friday's®



Creamy lemon and white wine sauce over sautéed chicken,

mushrooms, and artichokes served atop a bed of angel

hair pasta, and then sprinkled with pancetta and capers.



Serves: 6 - 8

Prep. Time: 1:00



2 cups Chablis wine OR other very dry white wine

1 1/2 tsp. fresh-squeezed lemon juice

1 Tbls. real butter

2 cups heavy whipping cream

2 tsp. fresh minced thyme OR 1 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. ground black pepper

2 - 2 1/2 lbs. boneless, skinless chicken breasts

2 Tbls. olive oil OR vegetable oil

8 oz. sliced fresh mushrooms

2 lemons �?sliced in half

1/2 cup heavy whipping cream

1/2 cup coarsely chopped, canned artichoke hearts

4 tsp. chopped fresh parsley OR 2 tsp. dried parsley

1 lb. box angel hair pasta

4 oz. pancetta �?chopped (optional)

4 Tbls. capers (optional)





-In a 2-quart saucepan, boil wine until reduced by half. Add lemon

juice to pan, then whisk in butter until melted. Add 2 cups cream

and simmer on low heat until thickened, stirring often. Remove from

heat, stir in spices, and set aside.

-Pound chicken breasts with the flat side of a meat mallet or the

bottom of a glass until thin.

-Fill a large pot with water and begin to heat to boiling (for

preparing pasta later).

-Heat oil in a large skillet or wok over medium-high heat; add

chicken to pan and sauté on each side for 60 �?90 seconds, or until

chicken is cooked through. Add mushrooms to pan and sauté with until

mushrooms begin to soften. Squeeze juice from both lemon halves over

chicken and mushrooms; pick out any seeds. Add 1/2 cup cream to pan

and bring to a boil, stirring often. Remove from heat; stir in

artichokes, parsley, and prepared lemon sauce; set aside and keep

warm.

-Add pasta to boiling water and cook as directed on package.

-In a separate skillet or pan over medium-high heat, quickly sauté

pancetta and capers until pancetta is browned; remove from heat.

-On individual serving plates or one large platter, swirl portions

of drained pasta into "nest(s)". Arrange chicken pieces in center of

nest, pour sauce/mushrooms over and around chicken, and then

sprinkle pancetta/capers evenly over all.



Notes: If desired, skip the pancetta and capers. This layer does add

flavor, but the dish will still be wonderful without it. What I do

is chop 4 slices of bacon and sauté them with the chicken instead.

Olive Garden Pasta E Fagioli



3 teaspoons Oil

2 pounds Ground beef

12 ounces Onion; chopped

14 ounces Carrots; slivered

14 ounces Celery; diced

48 ounces Tomatoes; canned, diced

2 cups cooked Red Kidney beans

2 cups cooked White kidney beans

88 ounces Beef stock

3 teaspoons Oregano

2 1/2 teaspoons Pepper

5 teaspoons Parsley; (fresh chopped)

1 1/2 teaspoon Tabasco sauce

48 ounces Spaghetti sauce

8 ounces dry pasta Shell macaroni; or other pasta



Sauté beef in oil in large 10-qt. pot until beef

starts to brown. Add onions, carrots, celery and

tomatoes and simmer for about 10 minutes. Drain and

rinse beans and add to the pot. Also add beef stock,

oregano, pepper, Tabasco, spaghetti sauce, and

noodles. Add chopped parsley. Simmer until celery and

carrots are tender, about 45 minutes. Makes 9 qts. of

soup! **Just cut the recipe in 1/2 for smaller family

needs!

Olive Garden Cheese Ravioli with Fresh Vegetables



1 pound Mini round cheese ravioli

1/4 cup Extra virgin olive oil

1 clove Fresh garlic chopped

2 (7 oz) Jars Roasted red peppers, sliced in strips

1 cup Fresh Zucchini, slice moons

1/2 cup Black olives, sliced

1 cup Chicken broth

Grated Parmesan to taste

Garnish with fresh chopped parsley to taste

Salt and freshley cracked pepper



Heat olive oil over medium heat in saucepan. Add

roasted red pepper strips, zucchini moons and black

olives. Cook while stirring for 2 minutes or until the

zucchini is cooked to desired texture, then add

chicken broth.



Simmer sauce for 2 minutes.



Season with salt and cracked black pepper to taste.



Prepare pasta when sauce is complete. Use a large pot

to boil pasta. Cook the pasta in salted boiling water

until they float (approximately 3 minutes or 160

degrees F internal temperature)<WBR>. Remove pasta from

boiling water and lightly mix with sauce.



serves/makes 4

Olive Garden's Chicken Milanese
Prep Time: 30 minutes
Cook Time: 25 minutes
Serving Size: 4

Ingredients

Sauce & pasta:
1/2 cup butter, unsalted
4 garlic cloves, minced (or 1 Tbsp)
1 cup white wine
1/4 cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
1 cup Parmesan cheese, grated
1/4 tsp black pepper, to taste
1/2 tsp salt
8 cherry tomatoes, halved
1/4 cup spinach, chopped
8 roasted garlic cloves, minced (or 4 Tbsp)
1 20-oz package tortelloni or tortellini, cooked according to
package directions

Chicken:
4 boneless, skinless chicken breasts
1/2 cup flour
3 large eggs
1/4 cup milk
1 cup Panko breadcrumbs
1/2 cup Parmesan cheese, grated
3 tsp fresh parsley, chopped
1 1/2 tsp Italian seasoning
1 Tbsp garlic, chopped
1/4 tsp black pepper
4 Tbsp Colavita Extra-Virgin Olive Oil
4 lemon wedges

Procedures

1. FLATTEN chicken breasts between 2 sheets of plastic wrap by
pounding gently until chicken is approximately ½? thick.
2. WHISK eggs and milk together in a flat-bottom bowl.
3. MIX breadcrumbs, cheese, fresh parsley, Italian seasoning,
garlic and pepper. Transfer to a flat plate.
4. DREDGE chicken in flour, coating both sides. Dip chicken pieces
in egg mixture, coating both sides. Dredge in breadcrumb mixture,
coating completely on both sides. Set aside.
5. MELT butter in sauce pan over medium heat.
6. ADD minced garlic and sauté for 1 minute. Add flour and stir
well until well-blended.
7. ADD white wine, chicken broth, heavy cream and cheese. Bring to
a boil. Reduce heat and simmer until mixture starts to thicken.
8. ADD roasted garlic, pepper and salt. Stir until well blended.
9. ADD tomatoes and spinach to sauce and allow to simmer over low
heat for about 5 minutes, stirring frequently.
10. HEAT olive oil in frying pan over medium-high heat. Add breaded
chicken to pan and cook until both sides are golden brown and
internal temperature reaches 165ºF.
11. ADD cooked, drained tortelloni pasta to sauce and blend well.
12. TRANSFER chicken to a large platter and serve with hot, creamy
tortelloni.
13. GARNISH with fresh parsley and lemon wedges.

Macaroni Grill Pasta Di Pollo
  =============================
  Pasta:
    1/2 stick butter
    1/2 cup red onions, diced
    1/2 cup pancetta, drained and chopped
    1 tablespoon garlic, chopped
    3/4 cup green onion, tops only
    3/4 pound sliced grilled chicken
    2 pounds farfalle (bow-tie pasta), cooked
    8 ounces heavy whipping cream
    1 tablespoon chopped parsley

  Asiago Sauce:
    4 cups heavy whipping cream
    1/8 teaspoon paste or dried chicken base
    1 1/4 cups asiago cheese
    1 tablespoon cornstarch
    2 ounces water

  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
whisk 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.

  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.

Luby's Chicken/Turkey Tetrazzini

12 oz spaghetti        1 1/2 tsp vegetable oil
1/2 tsp salt           1 1/2 tb butter
1/4 cup chopped onion  1 small garlic clove, minced
2 cans creme of mushroom soup
1 cup chicken broth    1 tsp seasoned salt
3 cup shredded American cheese
4 cups diced chicken or turkey
2 tb chopped parsley   2 tb diced red bell pepper or pimento

Heat oven to 350 F
Cook spaghetti according to package direction adding oil and salt to cooking water. In large saucepan or dutch oven over medium heat melt butter, Add onion and garlic. Cook for 2 minutes, stirring. Add soup broth, seasoned salt and 1/ 1/2 cups of the cheese. Cook and still till mixture is smootch and cheese is melted. Add spaghetti and mix well. Transfer to a 2 qt baking dish. Cover. Bake 30 minutes until hot. Uncover and sprinkle with remaining cheese and bake 2 minutes until cheese melts. Sprinkle with parsley and bell peppers.