Friday, October 9


Sometimes I even impress myself in the kitchen. That sounds really bad, doesn't it? Let me back up. We had take out from Macaroni Grill a couple of weeks ago and I really enjoyed my dish, Carmela's Chicken Rigatoni. It was so delightful and I thought, I could should make this! I even remembered to add it to my menu plan this week.

It was SO yummy. Here is my version...

Chicken Linguine with Caramelized Onions and Mushrooms

2 Yellow Onions
1 Tbl Olive Oil
3 Chicken Breasts
3 4 oz. cans of mushrooms, drained (I am sure fresh would be better, but I did my shopping last week and I didn't want the mushrooms to get slimy....blech!)
1/4 cup butter
1/4 cup flour
4-5 cups whole milk
2 tsp basil (again, I am sure fresh would be much better, but I didn't know if it would keep)
1 lb. linguine (they used rigatoni, but I prefer the "noodle" pasta)
Salt and Pepper

Heat olive oil in a large saute pan. The key to caramelizing onions is having a VERY hot pan and time. Lots of time. While the pan is heating, peel, quarter, and thinly slice the onions. Once the pan is hot, saute the onions until they turn a nice caramely color. Don't burn of course, just make sure to stir the onions every few minutes. Mine took close to 30 minutes to seems like they won't ever start to caramelize, but be patient, they will!

They should look about like this:

Once the onions are finished, put them in bowl and set aside. Using the same pan, grill the chicken until internal temp is 165 degrees or until the middle is no longer pink. I like to let the chicken brown on each side on about medium heat, stick my thermometer (like this one--thanks Mom!) in the chicken, set the thermometer to 165 degrees, and cover the pan. When is reaches 165, it beeps to let you know its done. Pretty simple. Plus you won't catch any food borne illness from improperly cooked foods. And that's always nice.
Once the chicken is done, set on a cutting board and let it sit for a few minutes. You don't want to slice it when it's super hot, otherwise all the juices will run out. As it cools, it will help retain those juices when you slice into it.

As the chicken is cooling, place the butter in the pan over medium heat. This will also help the onion and chicken flavor de-glaze the pan. Add the flour. This is what cooks call a roux. Let this brown up a bit, as this helps cook the flour flavor out. Add your milk and stir the roux with the milk. This will thicken as it heats and can take several minutes. Add the basil and salt and pepper to taste.

Prepare your pasta according to package directions. You can cook it just a little shy of being done, as it will absorb some of the moisture from the cream sauce. Drain your pasta and add your cream sauce, onions, chicken, and mushrooms. Let it heat through. Serve with Parmesan cheese on top.

Enjoy! I know we sure did!

This is linked to Life As Mom's Ultimate Recipe Swap.


Brenda said...

I love trying to replicate things I eat out as well.

SnoWhite said...

that looks fantastic! I've bookmarked this one :) thanks.

heartnsoulcooking said...

GREAT!!! recipe. I love pasta and this recipe sounds like something my family will enjoy. Geri

bridget {bake at 350} said...

This is my favorite dish at Macaroni Grill. I will have to try this! Thanks! :)

Life Goes On said...

That looks great. will have to give it a try.

Lisa @ Stop and Smell the Chocolates said...

Yum! Good job recreating the recipe - looks fantastic!

Carla said...

Thanks for the recipe, Jackie! I just made it and we enjoyed it a lot! I thought I had everything I needed but of course forgot that I don't have was either oregano or italian seasoning (which I knew was older than Methuselah!)...I decided that oregano was too different and I was pretty sure the Italian mix had basil in it, so I went with a little of that and some Mrs. Dash! :) It turned out just fine! I don't know what it was supposed to taste like, of course, but we liked the final result! I used farfalle (bowties) because Alisa likes those :) Also, I only had 2% milk, so I used about 3.5 cups so it wouldn't be too thin...tasted the sauce after a few minutes and it tasted like milk and butter, so I panicked (that looks weird!) and threw in a little parmesan...forgot that it would taste better after thickening more and adding spices! Anyway, it was very rich and yummy! :) Thank you!!! My husband was impressed to see me slaving away for over 2 hours in the kitchen, too! ;) I don't know HOW you do it everyday!! Thanks for sharing your talent with us wannabes! :)


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