Romano's Macaroni Grill Recipes (2024)

6 ounces butter-flavored oil
8 ounces mushrooms
12 ounces grilled chicken
salt and pepper
2 teaspoons basil
6 ounces caramelized onion
6 ounces cooking wine
20 ounces heavy cream
24 ounces rigatoni pasta
2 ounces parmesan cheese

- In a hot saute pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper; saute for a minute.
- Add wine and sauté for a minute; add heavy cream and bring to a boil over high heat.
- Dip pre-cooked pasta in boiling water for 10 seconds; drain thoroughly.
- Put pasta in saute pan; sauté until well incorporated.
- Toss briefly over fire, add parmesan cheese; continue to toss until cheese is completely incorporated.
- Transfer to plate, garnish with parsley. Makes 4-6 servings.

* Gratinata Sauce:
2 Teaspoon Butter
2 Teaspoon chopped garlic
1 Teaspoon Dijon mustard
1 Teaspoon salt
1 Teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream
* Penne Rustica:
1 Ounce pancetta or bacon
18 each shrimp peeled and deveined
12 Ounce grilled chicken breast, sliced
4.5 cups of granita sauce
48 Ounce Penne Pasta, precooked
3 Teaspoon pimentos
6 Ounce butter
1 Teaspoon chopped shallots
1 pinch of salt and pepper
1 cups parmesan cheese
1/2 Teaspoon paprika
6 sprigs of fresh rosemary

- Sauce: Saute butter, garlic, and rosemary until garlic begins to brown; add marsala wine and reduce by one-third.
- Add remaining ingredients and reduce by half of original volume; set aside.
- Saute pancette until brown; add butter, shallots, and shrimp.
- Cook until shrimp are evenly pick but still translucent.
- Add chicken, salt, and pepper; mix thoroughly.
- Add granita sauce and 1/2 cup of parmesan cheese; simmer until sauce thickens.
- In a large bowl, combine shrimp and chicken mixture with precooked pasta.
- Place mixture into single serving dishes or one large casserole dish; top with remaining cheese and pimentos and sprinkle with paprika.
- Bake at 475 for 10-15 minutes; remove and garnish with fresh rosemary sprig. Serves 6.

3 ounces julienne-shredded fresh spinach
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette
1/4 ounce shaved Grana Padana Parmesan cheese
Fresh cracked black pepper, for garnish

- In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.
- Toss and serve in a bowl; garnish with shaved Parmesan cheese and fresh cracked pepper.

* Lemon Butter Sauce:
4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter

Chicken & Pasta:
6 to 8 (3-ounce) chicken breasts, pounded thin
Oil and butter for sauteing chicken
1/2 to 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 pound cappellini pasta, cooked
Chopped parsley, for garnish

- Sauce: Heat lemon juice and white wine in a saucepan over medium heat.
- Bring to a boil and reduce by one-third; add cream and simmer for 3-4 minutes until mixture thickens.
- Slowly add butter until completely incorporated; season with salt and pepper.
- Remove from heat; keep warm.
- Cook pasta; drain.
- Heat a bit of oil and two tablespoons butter in a large skillet.
- Dredge chicken in flour; saute in pan, turn once, until brown and cooked through.
- Remove chicken from pan; add remaining ingredients.
- Heat until mushrooms are softened and cooked; add chicken back to pan.
- To serve: Place cooked pasta on each plate; add half of butter sauce to chicken mixture and toss.
- Taste and adjust, add more sauce if needed.
- Place chicken mixture over pasta; garnish with parsley. Makes 10 servings.

1 Tablespoon Dry yeast
1 Teaspoon Canola oil
1 Tablespoon Sugar
Nonstick cooking spray
1 Cup Warm water
2 Tablespoon Margarine
2 1/2 Cup White flour
1/4 Cup Fresh rosemary; chopped - (or 2 tbsps dried)
1 Teaspoon Salt

- Place yeast, sugar and water in a large bowl or food processor; allow mixture to become bubbly.
- Mix in 2 cups of flour and salt; knead for about 10 minutes until smooth and elastic, add flour if necessary.
- Oil a bowl, put dough in it and cover with a towel; let rise in a warm place for an hour, until doubled in size.
- Punch down dough and divide in half; let dough rest for a few minutes.
- Coat 2 9-inch square cake pans with nonstick spray.
- Press dough into pans; melt margarine.
- Brush margarine over tops of loaves; sprinkle rosemary over loaves and lightly press into the surface.
- Let loaves rise again until doubled, about 45 min.
- Preheat oven to 450 F.
- Lightly sprinkle salt over loaves; bake for 20-25 minutes, until lightly browned.

1 lb boneless skinless chicken breast , cut into 8 pieces
ground pepper
flour , for coating
6 tablespoons butter
1 tablespoon olive oil
1 cup mushroom , thinly sliced
1 garlic clove , minced
1 shallot , minced
2 tablespoons parmesan cheese , grated
6 tablespoons marsala wine , dry not sweet
2 tablespoons chicken stock

- Place chicken pieces between waxed paper and flatten; dust each piece with salt, pepper and flour, shake off excess.
- Melt 3 tablespoons butter and oil in skillet; fry chicken in batches on medium heat for 5 minutes each side.
- Remove chicken from pan; arrange in a single layer in shallow ovenproof pan.
- Put in low oven at 275-300 to stay warm.
- Add 2 tablespoons butter and garlic to skillet and saute for a few minutes until soft; add mushrooms and saute for 5 minutes.
- Use slotted spoon to lift mushrooms out of skillet; arrange mushrooms on top of chicken breasts.
- Sprinkle with cheese; put back in oven.
- Pour Marsala wine into skillet along with chicken broth and remaining 1 tablespoon butter; boil rapidly until reduced by half.
- Remove chicken from oven, plate it and pour wine mixture over chicken breasts.
- Serve chicken along with a small portion of angel hair pasta on plate.