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Archive for the ‘Recipes’ Category

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.

 

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.

Summertime Side Dishes

Written on August 5, 2014

For many of us, summertime is synonymous with cookout season. While some of our favorite grilling recipes may be the star, these side dishes just may steal the show for your next cookout:

Summertime Side Dishes

Bowtie Aglio – serve hot or try it as a cold pasta salad!

Fresh Heirloom Tomato & Mozzarella Salad – depicted above

Asparagus Lemon Pasta Salad by Food Network

Caprese Salad with Prosciutto & Fried Artichokes by Food Network

Macaroni & Potato Salad by Martha Stewart

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.

 

Handcrafted Classic Cocktail Recipe: Florodora

Written on July 21, 2014

Available through July 30, 2014

Florodora was one of the first successful Broadway musicals of the 20th century.  The show opened in London in 1899, and then to even more popularity in New York in 1900.  The show was famous for its chorus line of “Florodora Girls.”  The runaway hit, “Tell Me Pretty Maiden,” sung by the “Florodora Girls Sextet” was very popular, and provocative, for the time.  The cocktail was created to commemorate the show, and we know it was served at the infamous Waldorf-Astoria bar.  With such staying power for both the musical and the drink itself, we know that you will love it.

Handcrafted Classic Cocktail Recipe: Florodora

Ingredients

1.5 oz Hendrick’s Gin
½ oz Fresh Lime Juice
½ oz Simple Syrup
1 Strawberry, de-stemmed and cut into quarters
2 oz Fever-Tree Ginger Beer

Instructions

In a cocktail shaker, muddle strawberry quarters with Simple Syrup.   Add gin and fresh lime juice.  Fill shaker halfway with ice and shake for 30 seconds.   Add 2 oz Fever-Tree Ginger Beer and gently roll.  Strain into chilled Collins glass filled with ice.  Garnish with lime round and enjoy this refreshing, summer cocktail.

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.