Chicken Pasta Milano

From: Chef #625629

On Jun 17, 2009

I liked this but it wasn't as similar to Macaroni Grill as I hoped. I think theirs has a little more flavor and kick, so we added a dash or two of dried red pepper and, as others said, mushrooms. I had some spinach to use up so sauteed that and added as well. It's a great start and, with a couple of extras added, is awesome. Thanks so much!!! We will make this a lot!

From: evewitch

On Jun 6, 2009

I halved this because it was only me and my son eating. I decided to cut up the chicken up (although I usually follow a recipe exactly the first time). The chicken was the most flavorful part of the dish, which is unfortunate since it was only seasoned with salt & pepper. (I also thought there was too much pepper.) The sauce was really not flavorful at all. I realized, too late, that I should have inferred "fresh" basil - after I had added the full measure of dried basil. Even then, I couldn't taste the sauce at all. The problem with copying recipes from "restaurants" like Macaroni Grill is that their sauces come in frozen pouches and are heavily accented with MSG and other chemicals. I don't think I would try this again.

From: Rhonda003

On Jul 16, 2004

This dish is awesome! Wish I could rate higher. It tasted almost exactly like the original version from Mac Grill. Next time, I will cut the chicken into small pieces and mix together with the sauce and pasta. I may also try with bow-tie pasta. The suggestion to add mushrooms sounds good too. I can't wait to make this again! Thanks so much for sharing this recipe!

From: Laura Leigh

On Mar 19, 2003

I had this dish at Macaroni Grill the other evening and said to myself: I can make this at home! This recipe was almost identical! Quite tasty. I take away one star only because I recommend cutting down on the chicken by a lot. Probably one chicken breast would do it for me. Pretty much every bite had chicken in mine and I would prefer more sauce and less pasta. I used bow-tie pasta instead.