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Nutrition Facts

Serving Size 1 (316g)

Recipe makes 4 servings

Calories 662
Calories from Fat 310 (46%)
Amount Per Serving %DV
Total Fat 34.5g 53%
Saturated Fat 17.1g 85%
Monounsaturated Fat 12.7g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 157mg 52%
Sodium 1036mg 43%
Potassium 740mg 21%
Total Carbohydrate 49.1g 16%
Dietary Fiber 2.9g 11%
Sugars 3.8g
Protein 38.3g 76%

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Chicken Pasta Milano

Recipe #50385 | 35 min | 15 min prep | add private note

By: AlabamaGirl71
Jan 8, 2003

A copycat recipe of the Pasta Milano served at Macaroni Grill. Yum Yum!

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    In a large saucepan, melt butter over low heat.
  2. 2
    Add the minced garlic and cook for about a minute.
  3. 3
    Add tomatoes and 3/4 cup of chicken broth.
  4. 4
    Increase heat to medium and bring mixture to a boil.
  5. 5
    Reduce heat and simmer uncovered, for about 10 minutes.
  6. 6
    Add cream and bring to a boil again, stirring frequently.
  7. 7
    Simmer over medium heat until sauce is thick.
  8. 8
    Sprinkle salt and pepper over both sides of chicken.
  9. 9
    Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
  10. 10
    (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
  11. 11
    In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
  12. 12
    Serve chicken atop the pasta, coat with the cream sauce.

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Featured Reviews for This Recipe

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!

0 people found this review helpful

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  • 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.

    0 people found this review helpful

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  • 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!

    6 people found this review helpful

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  • 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.

    5 people found this review helpful

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  • Read all 64 reviews

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