olive garden

Olive Garden’s Chicken CapreseOP? - Recipe BoxFor the tomatoes and basil:2 pounds (approximately 8-10) roma (plum) tomatoes, cored and cut into 1 inch pieces, reserving as much tomato juices as possible30 medium fresh basil leaves (no stems), cut into 1 inch pieces4 tablespoons of EVOO, divided use3 tablespoons minced garlic, divided use3 ½ teaspoons Italian seasoning, divided use1 ½ teaspoons and 1 tablespoon salt, divided useFor the chicken:½-¾ cups and 1 tablespoon flour, divided use6 boneless, skinless chicken breasts or breast filletsVegetable oilFor the pasta:1 pound dry capellini (angel hair)For the sauce:½ cup white wine1 ½ cups heavy cream1 cup grated parmesan2 cups shredded mozzarella cheese (for top)- Tomatoes and basil preparation:Combine roma tomatoes, basil, 2 tbsp EVOO, 2 tbsp garlic, 1 ½ tsp Italian seasoning and 1 ½ teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate at least 1 hour.- Chicken preparation:Preheat oven to 350 F. Combine 1 ½ cups flour, 1 tbsp salt, pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Coat a large nonstick skillet with vegetable oil and heat over medium high heat. Place chicken in skillet and sauté for about 2 minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches. When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked thru and the internal temperature reaches 165 F.- Pasta preparation:Cook pasta according to package directions. Drain and set aside until needed.- Sauce preparation:While pasta is cooking, heat the remaining 2 tbsp EVOO in a medium sauce pan over medium heat. Add the remaining 1 tbsp garlic and sauté for approximately 1 minute. Do not brown. Slowly add the remaining 1 tbsp flour and stir to combine. Add white wine and bring to a boil. Boil for approximately 1 minute. Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute. Add heavy cream. Lower heat and bring to a simmer. Add grated parmesan cheese.- Assembling Chicken Caprese:Preheat broiler. Remove chicken from baking dish and set aside until needed. Transfer pasta to baking dish and partly coat with sauce. Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle mozzarella cheese evenly over chicken. Place baking dish into the broiler for approximately 2-3 minutes or until mozzarella cheese has melted. Lou’s notes: Original flour called for was 1 ½ cups. That is way too much flour so I cut it back to a more reasonable amount.

Olive Garden’s Alfredo PastaTop Secret Recipes½ cup (1 stick) butter1-2 cloves garlic, minced2 cups heavy cream1/8 teaspoon ground black pepperPinch salt½ cup grated parmesan cheese1 12 ounce box fettuccine pasta (or your choice of pasta)Melt butter in a medium saucepan over medium/low heat.Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick.While sauce cooks, bring 4-6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.Spoon pasta onto serving plates with alfredo sauce poured over the top.Makes 2 to 3 large servings.

Lou's notes: Use half a stick of butter instead of a whole stick. Otherwise when it's reheated, it will be greasy.

Olive Garden’s House DressingShannon – 2007Momof28 ounces Paul Newman's Vinegar and Oil Dressing1 clove garlic, peeled and minced1/2 teaspoon Dried basil1/2 teaspoon Dried oregano3 packages Sweet and Low −− or1 tablespoon SugarPut ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

Olive Garden’s Salad Mix RecipeLou – CallMeLou from somewhere on the web1 bag American Blend Dole Salad4-5 slices red onion4-6 black olives2-4 banana peppers1/2 cup croutons1 small tomato, quarteredFreshly grated parmesan cheeseChill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce, red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.
Report this Post a comment