Best 5 Quick Light Chicken Toscana Soup Insired By Macaroni Grill Recipes

QUICK & LIGHT CHICKEN TOSCANA SOUP INSIRED BY MACARONI GRILL

Steps:

• Cook the onion and garlic in olive oil until transparent (5-10 minutes). Add the chicken broth and bring to boil. Add chicken and tomatoes; bring back to a good simmer for 5 minutes. Add gnocchi; cook for 1 or 2 minutes if mini size, a little longer if larger.
• Add milk and heat until steaming. Stir in spinach just long enough to wilt. Ladel into bowls and top with parmesan cheese and fresh basil if you have it.

TUSCAN STYLE ROASTED CHICKEN

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
• Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.

MACARONI GRILL CHICKEN TOSCANI SOUP

Steps:

• In a large stockpot, place extra virgin olive oil, then add onion and chicken, and sauté. Once cooked through, add garlic and stir through. Add butter and flour, stirring until combined and lightly brown.
• Stir in two cans of chicken broth, making sure you scrape the browned bottom of the pan to let in the entire flavor. Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through. Add half and half, spinach, and fresh basil.
• Add about one cup of fresh grated Parmesan cheese at the very end before serving. Garnish with diced tomato and enjoy with good crusty bread!

GRILLED TUSCAN CHICKEN

Steps:

• Preheat the grill to medium-high heat.
• Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
• Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
• Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
• Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
• Serve the chicken on a bed of arugula with lemon slices.

LIKE ROMANO'S MACARONI GRILL TUSCAN CHICKEN

Steps:

• Cook linguine according to directions, drain and set aside.
• Heat 1/2 of olive oil in large fry-pan, over medium high heat.
• Place chicken strips in pan and cook about 3 minutes each side, or until done, then set aside.
• Put remainder of olive oil in same pan, leaving chicken remnants. Add sliced peppers, mushrooms, stirring ocasionally, until all is tender. After cooking these ingredients for a few minutes, add garlic and stir until it becomes done-- just about a minute.
• Add the wine, tomatoes(with juice) and all spices, salt and pepper. Stir the ingredients together and let simmer for 3-4 minutes.
• Add chicken into the pan and stir, letting all ingrdients blend and simmer a few minutes more.
• In a large mixing bowl combine linguine and chicken mixture. Add the parmesan cheese and toss all together.
• Serve and enjoy.