Maggiano's Copycat night | foodsciencenerd.com

Maggiano’s Copycat Night

Posted on Posted in Recipes

This is a departure from the Thanksgiving series… just want to keep you all in suspense!

I had a sudden craving the other day for a meal that my family and I used to get at Maggiano’s.  It didn’t really have a title and it’s since been discontinued, but it contained farfalle (my favorite!), chicken, sun-dried tomatoes, spinach, and asparagus in some kind of chicken Parmesan broth.  So, after church the following weekend, I picked up the few ingredients I didn’t already have and set about recreating this dish.

I had no idea where to start, so I went with whatever process would produce the fewest dishes to wash.  Here are the ingredients*:

Note the whole wheat pasta! It's the only brand I could find. (Maker's Mark not part of the meal. But it is a nice accompaniment)
Note the whole wheat pasta! It’s the only brand I could find. (Maker’s Mark not part of the meal. But it is a nice accompaniment)

*The chicken declined to be in the photo due to a prior engagement with defrosting.

Here is essentially what I did:

    • Dump 1/4 of the broth in a pasta pot and the other in a 6 qt or larger pot.  Fill both to the top with water and heat both to boiling.
    • Open a bottle of wine and pour a glass.  You’ll need a splash later anyway.IMG_2563
    • Add chicken (about 1 large breast) directly to the boiling stock in the large pot.  Meanwhile, cut the asparagus into 1-inch pieces, removing the tough bottoms.
Looks gross, but worth it!
  • When the chicken is cooked through, remove from the pot and add the asparagus, 1/4+cup sun-dried tomatoes, and about 1 cup of frozen spinach (yes, still frozen) to the pot.  Pour about half the box of pasta to the pasta pot (this was a very large box of pasta, though, so maybe the whole box).
  • Allow the asparagus to cook through while the pasta cooks.  Season with salt, pepper, onion salt, and garlic powder to taste.  Shred the chicken into chunks when it is cool enough to handle.
  • Before draining the pasta, skim some of the starch pasta water off the top and add to a small pot.  Splash in some white wine.  Also add some of the chicken-infused water from the other pot, and bring to a boil.  Season with salt, onion salt, and garlic powder to taste.
Doesn't look like much, but it adds a lot to the final dish!
Doesn’t look like much, but it adds a lot to the final dish!
  • Drain the pasta and vegetables when they are done cooking, and combine in the large pot with the chicken.
  • Shred a whole bunch of romano cheese.  Add some to the pasta, and some to the boiling stock until it tastes like the dish from Maggiano’s… if you’ve ever had it.
  • Pour the stock over the pasta mixture to moisten it and mix.
  • Dish it up and sprinkle a little cheese on top- enjoy!IMG_2565
  • The best part?  Enough leftovers for forever.

Maggiano's Copycat | foodsciencenerd.com

Maggiano’s Copycat Night

Maggiano’s Copycat Night

Ingredients

  • 1 qt chicken broth
  • 3 qt water
  • 3/4 lb chicken breast
  • 1 bunch asparagus
  • 1/4 cup sundried tomatoes
  • 1 cup frozen spinach
  • 1 box farfalle, preferably whole wheat
  • Salt, pepper, onion salt, garlilc powder to taste
  • 1/2 cup reserved pasta water
  • 1/4 cup white wine
  • Romano cheese

Directions

  1. Dump 1/4 of the broth in a pasta pot and the other in a 6 qt or larger pot. Fill both to the top with water and heat both to boiling.
  2. Add chicken directly to the boiling stock in the large pot.
  3. Meanwhile, cut the asparagus into 1-inch pieces, removing the tough bottoms.
  4. When the chicken is cooked through, remove from the pot and add the asparagus, sun-dried tomatoes, and about 1 cup of frozen spinach to the pot. Pour about half the box of pasta to the pasta pot.
  5. Allow the asparagus to cook through while the pasta cooks. Season with salt, pepper, onion salt, and garlic powder to taste.
  6. Shred the chicken into chunks when it is cool enough to handle.
  7. Before draining the pasta, skim some of the starch pasta water off the top and add to a small pot. Splash in some white wine. Also add some of the chicken-infused water from the other pot, and bring to a boil. Season with salt, onion salt, and garlic powder to taste.
  8. Drain the pasta and vegetables when they are done cooking, and combine in the large pot with the chicken.
  9. Shred a whole bunch of romano cheese. Add some to the pasta, and some to the boiling stock.
  10. Pour the stock over the pasta mixture to moisten it and mix.
  11. Serve topped with more romano cheese.
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