Tuesday, January 12, 2010

Pasta Bravo

With 4" of snow on the ground and freezing temperatures outside, nothing can put a bigger smile on my face than a hot bowl of pasta. Who am I kidding- it doesn't have to be frigid temperatures outside- I can eat pasta (with a big smile) year-round.
Although pasta dishes can be easily made, I love dining out in Italian restaurants. One of my favorite Italian places is Bravo. I'm not one to support chain restaurants, but time and time again, this is the place I can't go without. There hasn't been a meal I've had there that I haven't loved... and one of those meals is their signature pasta dish- Pasta Bravo. Rigatoni pasta is mixed in with wood-grilled chicken and mushrooms in a roasted red pepper cream sauce. (I think a little bit of drool just came out of my mouth.) During one of my visits there, they were promoting their recipes on a CD for customers to purchase online. I not only rushed home to order it, but had it priority mailed to my home. I was so pleased to see this recipe included, but was disappointed that the measurements were huge. Like serving to a restaurant huge. But I was ready to tackle this and modify it to serve 4 servings.

The original recipe states to use "wood-grilled" chicken (uh- who can do this at home?) but we normally buy breaded chicken nuggets (we like Tyson brand) or another option would be to use cubed, rotisserie chicken. We also don't have alfredo sauce "on hand", so we stop over to Olive Garden and pick up a pint of their alfredo sauce (1 pint is $5). Easy peasy. I would not recommend using a store-bought alfredo sauce- it does this dish no justice and the flavor is off. Unless you can make homemade alfredo sauce, I would recommend picking it up at Olive Garden or Bravo. As for the marinara sauce, we have always used just plain marinara sauce (Kroger Private Selection Marinara sauce, to be exact.)
Let me tell you- this dish is creamy, delicious, and extremely easy to make with minimal ingredients!

I know this is a terrible picture, trust me- your taste buds will go WILD for this sauce

8-oz penne pasta
Cooked chicken (We normally purchase Tyson breaded chicken nuggets)
1 Tbsp butter
8-oz mushrooms, sliced
1 pint (2 cups) alfredo sauce (We pick it up at Olive Garden or Bravo)
1 pint (2 cups) marinara sauce
7-oz roasted red peppers, drained well

1. Boil pasta according to package directions. If your chicken needs to be cooked, cook according to package directions.
2. While the pasta and chicken are cooking, melt the butter over medium heat and add the mushrooms. Saute until tender.
3. Place the alfredo sauce, marinara sauce, and roasted red peppers into a blender, and mix well.
4. Plate the pasta, top with chicken and sauteed mushrooms, and pour the roasted red pepper cream sauce on top. Enjoy!


Christine said...

Wow is that all there is to Pasta Bravo?? I am definitely adding this to my list of recipes to try!

I saw they recently increased prices there...$11.99 for this dish at LUNCH now! As much as I love Bravo, that's just crazy.

Anonymous said...

This looks amazing!!!!!!!:D

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