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Macaroni Grill Chicken Piccata, with Angel Hair Pasta
Macaroni Grill Chicken Piccata, with Angel Hair Pasta
9.8 oz
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About
Details
Includes angel hair pasta, Chablis cooking wine with lemon juice, seasoned flour, piccata sauce seasoning. 0g trans fat. Add chicken. Ready in about 20 minutes! www.RestaurantFavorites.com. 100% recycled paperboard. Romano's Macaroni Grill enjoys a rich, Italian Macaroni Grill enjoys a rich, Italian culinary heritage with open kitchens in every restaurant. Each Macaroni Grill celebrates the tradition of friends and families gathering in the heart of the home to share good times and great-tasting food. The select ingredients and simple preparation of Restaurant Favorites allow you to easily prepare restaurant-inspired entrees any night of the week. Exchanges: 1-1/2 starch, 2-1/2 lean meat, 1 fat. Carbohydrate choice: 1-1/2.
Ingredients
Enriched Angel Hair Pasta (Semolina Wheat, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Chablis Wine, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Salt. Contains Less than 1% of: Lemon Juice Concentrate, Chicken Fat, Garlic (Dried), Hydrolyzed Vegetable Protein (Corn, Soy, Wheat), Brown Sugar, Corn Starch, Natural Flavor, Maltodextrin, Yeast Extract, Chicken Broth, Parsley Flakes, Roasted Garlic (Dried), Spices, White Wine (Dried), Oregano, Beef Broth, Partially Hydrogenated Soybean Oil (Adds a Trivial Amount of Trans Fat), Extract of Rosemary. Freshness Preserved with Sorbic Acid, Sulfur Dioxide and BHT.
Directions
You Will Need: 1 lb uncooked boneless skinless chicken breasts (for easier prep, buy uncooked boneless skinless chicken breast tenders [not breaded]. Look in the grocer's meat case); 3 tablespoons butter for chicken. 2/3 cup hot water; 1 tablespoon butter for sauce. Pasta: 1. Fill 3-quart saucepan 2/3 full of water (Add 1 tablespoon oil to boiling water before adding pasta to prevent sticking). Heat to boiling; stir in pasta. Gently boil uncovered 5 minutes, stirring occasionally. Remove pasta from heat; let stand up to 5 minutes before draining. Drain pasta before serving; cover to keep warm. While water is heating and pasta is cooking, continue with step 2. Chicken: 2. Cut each chicken breast into 5 or 6 pieces (3 x 1 inch). Empty seasoned flour into medium bowl or food-storage plastic bag. Coat chicken with flour; discard any remaining flour. Melt 3 tablespoons butter in 10-inch skillet over medium-high heat. Carefully add chicken; cook 2 to 5 minutes on each side or until deep golden brown. 3. Reduce heat to medium. Cut off 3/4-inch corner of cooking wine pouch. Carefully pour wine into skillet with chicken; cook uncovered 30 seconds. Stir in seasoning and hot water. Simmer uncovered about 4 minutes, stirring occasionally, until chicken is no longer pink in center. Serve: 4. Stir 1 tablespoon butter into chicken and sauce until melted. Remove from heat. Serve chicken and sauce over pasta. Refrigerate leftovers. High Altitude (3500-6500 ft): Increase hot water to 3/4 cup. Chef-inspired tip. Instead of chicken, coat 1 lb. deveined peeled large shrimp with seasoned flour and cook until pink; remove from skillet. After cooking sauce, stir in shrimp and 1 tablespoon drained capers. Finish with a squeeze of fresh lemon juice.
Warnings
Contains wheat, soy; may contain egg and milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 1g1%
- Saturated Fat 0g0%
- Polyunsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 500mg22%
- Total Carbohydrate 25g9%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 4g
Details
Includes angel hair pasta, Chablis cooking wine with lemon juice, seasoned flour, piccata sauce seasoning. 0g trans fat. Add chicken. Ready in about 20 minutes! www.RestaurantFavorites.com. 100% recycled paperboard. Romano's Macaroni Grill enjoys a rich, Italian Macaroni Grill enjoys a rich, Italian culinary heritage with open kitchens in every restaurant. Each Macaroni Grill celebrates the tradition of friends and families gathering in the heart of the home to share good times and great-tasting food. The select ingredients and simple preparation of Restaurant Favorites allow you to easily prepare restaurant-inspired entrees any night of the week. Exchanges: 1-1/2 starch, 2-1/2 lean meat, 1 fat. Carbohydrate choice: 1-1/2.
Ingredients
Enriched Angel Hair Pasta (Semolina Wheat, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Chablis Wine, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Salt. Contains Less than 1% of: Lemon Juice Concentrate, Chicken Fat, Garlic (Dried), Hydrolyzed Vegetable Protein (Corn, Soy, Wheat), Brown Sugar, Corn Starch, Natural Flavor, Maltodextrin, Yeast Extract, Chicken Broth, Parsley Flakes, Roasted Garlic (Dried), Spices, White Wine (Dried), Oregano, Beef Broth, Partially Hydrogenated Soybean Oil (Adds a Trivial Amount of Trans Fat), Extract of Rosemary. Freshness Preserved with Sorbic Acid, Sulfur Dioxide and BHT.
Directions
You Will Need: 1 lb uncooked boneless skinless chicken breasts (for easier prep, buy uncooked boneless skinless chicken breast tenders [not breaded]. Look in the grocer's meat case); 3 tablespoons butter for chicken. 2/3 cup hot water; 1 tablespoon butter for sauce. Pasta: 1. Fill 3-quart saucepan 2/3 full of water (Add 1 tablespoon oil to boiling water before adding pasta to prevent sticking). Heat to boiling; stir in pasta. Gently boil uncovered 5 minutes, stirring occasionally. Remove pasta from heat; let stand up to 5 minutes before draining. Drain pasta before serving; cover to keep warm. While water is heating and pasta is cooking, continue with step 2. Chicken: 2. Cut each chicken breast into 5 or 6 pieces (3 x 1 inch). Empty seasoned flour into medium bowl or food-storage plastic bag. Coat chicken with flour; discard any remaining flour. Melt 3 tablespoons butter in 10-inch skillet over medium-high heat. Carefully add chicken; cook 2 to 5 minutes on each side or until deep golden brown. 3. Reduce heat to medium. Cut off 3/4-inch corner of cooking wine pouch. Carefully pour wine into skillet with chicken; cook uncovered 30 seconds. Stir in seasoning and hot water. Simmer uncovered about 4 minutes, stirring occasionally, until chicken is no longer pink in center. Serve: 4. Stir 1 tablespoon butter into chicken and sauce until melted. Remove from heat. Serve chicken and sauce over pasta. Refrigerate leftovers. High Altitude (3500-6500 ft): Increase hot water to 3/4 cup. Chef-inspired tip. Instead of chicken, coat 1 lb. deveined peeled large shrimp with seasoned flour and cook until pink; remove from skillet. After cooking sauce, stir in shrimp and 1 tablespoon drained capers. Finish with a squeeze of fresh lemon juice.
Warnings
Contains wheat, soy; may contain egg and milk ingredients.
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