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Campanelle Carbonara

Chef Ben from Brio makes one of their signature dishes.
CAMPANELLE CARBONARA

1/2 oz ladle OLIVE OIL BLEND CANOLA/EV - 35#

3 oz GRILLED CHICKEN 3 OZ PORTION

1/2 tsp CHOPPED GARLIC

1 Tbsp COLORADO BACON CHIPS

3 ea 2 oz ladles ALFREDO SAUCE YIELDED

2 oz spoodle CHEESE PARM/ROMANO BLEND

1 pinch SALT & PEPPER MIX

#60 scoop HERB BUTTER

6 oz COOKED CAMPANELLE

1 oz SPINACH, FRESH

1 pinch CHOPPED PARSLEY

PREP INSTRUCTIONS

Heat oil in pan, add chicken, saute.

Add garlic, saute.

Add bacon, saute.

Add alfredo and cheese, heat through.

Season with salt and pepper.

Add butter, stir to incorporate.

Heat pasta in boiling water.

Drain and add to pan. Add spinach, toss to combine.

Be careful not to overcook the spinach.

Place in a medium oval plate.

Garnish with parsley.

www.BrioItalian.com

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