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Lighter Take Chicken Piccata

Written on September 30, 2014

We reinvented Chicken Piccata with a modern twist. Pank0-breaded chicken, lemon zest, parsley, extra-virgin olive oil, roasted garlic and capers on a bed of hand-cut fettuccine mixed with fresh spinach.

Watch us cook this Lighter Take dish:

Join us at www.lightertake.com to see how we proved to ourselves that the Lighter Take menu lives up to the name Maggiano’s — guaranteed to satisfy, or it’s on us! We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

Maggiano’s Lighter Take Fettuccine Alfredo Recipe

Written on September 17, 2014

When it came to recreating this Classic Pasta, our chefs were presented with quite the challenge. The traditional dish is blanketed in a thick, warm sauce. How could we keep the creamy flavors that make it classic while reducing calories? We started the way we always do. Chefs went into our kitchens and started cooking. And now you can get in your kitchen and create our Lighter Take Fettuccine Alfredo.

Lighter Take Fettuccine Alfredo Recipe

Serves 4-6
Ingredients
2 Tbsp Butter
1 cup Asiago cheese, shredded
2 cups Heavy cream
1 Tbsp Minced garlic
16 oz Chicken broth, low sodium
1 ½ Tbsp Corn starch
9 oz Rolled flat pasta sheets (i.e. lasagna sheets – available online)
2 Tbsp Olive oil
1 lb Chicken breast, boneless, skinless
8 oz Asparagus, fresh
2 Tbsp Fresh chives, chopped
Salt & pepper to taste

Instructions
Place butter, Asiago cheese, heavy cream, minced garlic, salt and pepper into a sauce pan and simmer.
Combine the corn starch with cold chicken broth using a whisk. Add this mixture to the Alfredo sauce made in the previous step. Bring back to a simmer and hold until ready to serve
Prepare pasta as directed on the box to the al dente stage about 10 minutes before you plan to cook the entire pasta dish. Drain pasta in colander, getting rid of excess water. Then toss in an 8 quart bowl with 2 tablespoons of olive oil. Allow to cool to room temperature. Place sheets on a cutting board and cut into ½ inch strips, creating your fettuccine.
Rub chicken breast with olive oil and sprinkle with salt and pepper. Place on hot grill for 2 minutes, rotate for 2 more minutes, flip chicken over and grill for 2 minutes, then rotate an d grill for 2 more minutes or until internal temperature is 165 degrees. Remove from grill. Place on cutting board and make 4 slices across the chicken and one down the center creating 10 bite sized pieces.
Wash your asparagus and drain. Place on a cutting board and trim off the bottom 1-2 inches and discard. Cut the remaining asparagus into 1 inch pieces and reserve for pasta.
Place the sauce in a large sauté pan. Add grilled chicken and asparagus to sauce and bring to a slow simmer. Add cut lasagna sheets and toss pasta.
Serve pasta in a large serving dish and garnish with fresh chives and 2 tablespoons of Asiago cheese.

Chef Tips
Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as Penne Rigate, Ziti, Spaghetti or Fettuccine. It is critical to prepare the first 4 steps as close as possible to step 6, but may be done in advance up to an hour.
The sauce step can be made separately in entirety without being part of this dish.
Feel free to use other vegetables/protein in this dish. Veal, duck, and pork work well, as does broccoli, spinach, sun-dried tomatoes.
Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as penne rigate, ziti, spaghetti or fettuccine.

Join us at www.lightertake.com to see how we proved to ourselves that the Lighter Take menu lives up to the name Maggiano’s — guaranteed to satisfy, or it’s on us! We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

 

Lighter Take Live Tweet with Chef KB

by Keith Brunell | Written on September 16, 2014

Here’s your chance to ask everything you’ve ever wanted to know about our new Lighter Take menu. I will be joining you tomorrow, September 17th, from 1-1:30 pm CST on Twitter. Follow Maggiano’s and tweet us using hashtag #AskChefKB, and I will personally answer your Lighter Take questions.

LIghter Take Tweet Chef KB

You can even be one of five lucky $25 Maggiano’s gift card winners that we’ll randomly select during our live tweet. I can’t wait to meet you and share my love for Lighter Take!

 

Maggiano’s Cranberry Mulo Romano Recipe

Written on September 11, 2014

Available through October 15, 2014

Our Mulo Romano is one of our most popular Handcrafted Classic Cocktails. This seasonal twist on a Guest favorite will bring the flavors of fall to life.

cranberry mulo romano

An Austin, Texas distiller of ultra-premium vodka, Deep Eddy only uses all natural ingredients and is distilled 10 times to give it that smooth, clean taste. This cranberry-infused vodka uses New England-grown cranberries and pure cane sugar. All products are non-GMO and come from farms with sustainable farming practices. Plus, cranberry is one of the fastest-growing trends in cocktails right now, which means this will be a great drink to enjoy with us or with your guests at home.

cranberry mulo romano recipe

We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.