Any Romano’s Macaroni Grill restaurant fans out there? One of my favorites on their menu is the Pasta Milano. Bow-tie pasta topped with a creamy sauce of grilled chicken, roasted garlic, mushrooms, and sun-dried tomatoes. As I was thinking about what to cook today (food is something that’s almost always on my mind), I saw my jar of sun-dried tomatoes in the fridge and my thoughts took off from there…pasta…pasta with sun-dried tomatoes…roasted garlic…creamy…Pasta Milano…how about a Pasta Milano soup? The thought was intriguing and so I set about trying to recreate the Pasta Milano taste and prepare it in the form of a rich, creamy and satisfying soup. The end result was a hit! And you’re going to love it!
Macaroni Grill fans, what do you think?
- 3 tablespoons butter
- 1 yellow onion, diced
- 5 cloves garlic, drizzled with olive oil and roasted, skin on, for 30 minutes, or until tender, in the oven preheated to 400 F. Mince the roasted garlic.
- 8 oz. button mushrooms, sliced
- 2 tablespoons all-purpose flour
- ¼ cup white wine
- 2 cups grilled chicken breast, diced
- ½ cup sun-dried tomatoes in oil, chopped
- 2 cups chicken broth
- 3 cups whole milk
- 3 cubes chicken or vegetable bouillon (or 3 teaspoons granules)
- 2 tablespoons fresh parsley, chopped
- ½ cup grated Parmesan cheese
- ½ cup heavy cream
- 2 cups cooked bow-tie pasta, cooked according to package directions
- Salt and pepper to taste
- Fresh chopped parsley for garnishing
- Heat butter in a large Dutch oven over medium-high heat. Saute the onions until translucent, about 5 minutes. Add the roasted garlic and stir to combine. Add the mushrooms and cook until tender, another 4 minutes.
- Add flour and stir to combine. Add the wine and simmer for 1 minute.
- Add the chicken, sun-dried tomatoes and stir to combine. Add the broth, milk, and bouillon cubes. Stir to combine. Bring the soup to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
- Add the parsley, Parmesan cheese, heavy cream and simmer, covered for another 5 minutes. Add the cooked pasta and stir to combine. Add salt and pepper to taste.
- Serve immediately, garnished with fresh chopped parsley.
Alternatively, instead of soup you can add more flour to thicken it into a sauce and serve it over pasta.