Does anyone have a recipe for chicken milano?

maybe the one from Macaroni Grill?Does anyone have a recipe for chicken milano?
INGREDIENTS


1 tablespoon butter


2 cloves garlic, minced


1/2 cup sun-dried tomatoes, chopped


1 cup chicken broth, divided


1 cup heavy cream


1 pound skinless, boneless chicken breast halves


salt and pepper to taste


2 tablespoons vegetable oil


2 tablespoons chopped fresh basil


8 ounces dry fettuccini pasta








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DIRECTIONS


In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.


Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.


In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.


Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.


Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.Does anyone have a recipe for chicken milano?
nope
Just sear the chicken before making sauce.


This is a “copycat” recipe for Pasta Milano that I’ve perfected over several attempts. We now honestly enjoy it more… [TheRedKitchen]








Alfredo sauce ingredients:








1/4 cup butter


1 cup heavy cream


1 clove garlic, crushed


1 1/2 cups grated fresh Parmesan cheese


1/4 cup chopped fresh parsley


Melt butter in medium sauce pan over medium-low heat.


Add cream and simmer for five minutes.


Then add garlic and cheese and whisk quickly, heating through.


Stir in parsley and add to recipe below.





Pasta Milano ingredients:





1 tsp. olive oil


1 tsp. roasted garlic


1 cup sliced mushrooms


1 Tbsp. sun dried tomatoes


1 tsp. fresh parsley


2 oz. chicken stock


3-5 oz. cooked pulled chicken (or grilled chicken breast)


1 cup Alfredo sauce


4 oz. cooked bow tie pasta (about 2 cups cooked)


1 Tbsp. grated fresh Parmesan cheese





Heat a 10” saute pan. Add olive oil, mushrooms, sun dried tomatoes, parsley, stock, chicken, and garlic.


Add Alfredo sauce, bow tie pasta and toss.


Put in large pasta bowl, and (optional) garnish with parsley, Parmesan cheese, fresh tomato and fresh basil.
INGREDIENTS


4 skinless, boneless chicken breast halves


1 tablespoon vegetable oil


2 cloves crushed garlic


1 teaspoon Italian-style seasoning


1 teaspoon crushed red pepper flakes


salt and pepper to taste


1 (28 ounce) can stewed tomatoes, drained


1 (9 ounce) package frozen green beans





DIRECTIONS


In a large skillet heat oil over medium high heat. Add chicken and season with garlic, seasoning, hot pepper flakes and salt and pepper to taste. Saute for 5 minutes, then add tomatoes and cook for another 5 minutes. Add green beans and stir all together. Cover skillet, reduce heat to medium low and simmer for approximately 15 to 20 minutes.





Here is a copy-cat recipe form Macaroni Grill:





Ingredients





6 ounces butter


18 ounces grilled chicken , sliced


12 ounces sun-dried tomatoes


12 ounces mushrooms , sliced


6 tablespoons finely grated parmesan cheese


36 ounces roasted garlic cream sauce


36 ounces bow tie pasta (about 6 oz. pasta per serving)


italian parsley sprigs , if desired





Directions





Cook the pasta as directed on package.


Meanwhile, sauté butter and mushrooms about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly.


Remove pasta from water and drain. Add pasta to the sauté pan and mix well. Garnish with Parmesan cheese and Italian parsley sprig.
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