Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Pasta Carrabba



Carrabba's Pasta Carrabba
Copycat Recipe

Serves 2

Chicken
2 boneless, skinless chicken breasts
3 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons fresh basil leaves (or 2 tsp dried)
salt & fresh ground pepper to taste

Sauce
2 tablespoons butter
1 medium shallots
1 teaspoon minced garlic
1/4 cup grated parmesan cheese
1 cup half & half (or heavy cream)
3 oz fresh mushrooms
1/2 cup frozen English peas
salt & fresh ground pepper to taste

Pasta
1/2 (9 oz.) package fresh fettuccine
2 oz fresh grated Parmesan cheese

Combine vinegar, oil and basil. Pour over chicken and marinate overnight in the refrigerator.  Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.

Peel and finely chop shallot. Saute in butter 1 minute. Add garlic and saute until fragrant. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms, peas, and Parmesan cheese and cook another 2 minutes.

Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.






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