Best East Side Marios Oven Roasted Tomato Linguine Copycat Recipes

EAST SIDE MARIO'S OVEN ROASTED TOMATO LINGUINE (COPYCAT)

Steps:

• Place chicken breast on grill and season with salt and pepper and grill until fully cooked. Once chicken is fully cooked, julienne 1/4 inch.
• While chicken is on grill, place sauté pan on stove and turn flame to medium heat.
• Place pasta in a pot of boiling salted water and cook to manufacturer's specifications.
• Allow pan to heat, add oil and place garlic and peppers in pan and sauté gently.
• When garlic is cooked, add julienned hot chicken breast.
• Ladle Alfredo sauce and sun-dried tomato pesto on top of pasta. Toss pasta thoroughly, add tomatoes and bring to a boil.
• Mix pasta thoroughly so that all pasta is coated with sauce.
• Transfer pasta to bowl, bringing chicken, peppers and tomatoes to the top for a colorful presentation.
• Garnish with parsley sprig and a pasta spoon.
• *If oven-roasted tomato is not available at your market you prepare them at home. Slice 6 roma tomatoes and place on a baking sheet. Spray with olive oil and sprinkle with salt and pepper. Bake for 30 minutes until the edges begin to brown. You can remove the skins if you like, but it is not necessary.

OVEN ROASTED TOMATO & SPINACH PASTA

Steps:

• To make the roasted tomatoes, slice small tomatoes and place in a single layer on a non stick baking sheet. Sprinkle with Salt and Pepper and dried basil. Bake in a 175 degree oven for 90 minutes, until shriveled. Set aside.
• To make spinach add butter and oil in a small saute pan, and add garlic. Lightly saute garlic and add raw spinach, cook for a few minutes tossing with tongs, until wilted. Set aside.
• Cook pasta in boiling water, drain but do not rinse.
• In the same pot you used for your pasta, melt 2 tbsp butter, add tomatoes and spinach, add Pasta back in pot and then add parmesan cheese. Toss all ingredients together and season with salt and pepper to taste.

EAST SIDE MARIO'S HELL'S KITCHEN CHICKEN (POLLO ITALIAN)

Steps:

• Pour tomatoes into blender or food processor.
• Add basil, tarragon, salt, pepper and crushed red pepper.
• Puree until smooth.
• Melt margarine in large frypan.
• Saute garlic over medium heat 1 minute.
• Add chicken breasts, saute, turning once or twice until golden on both sides.
• Turn chicken fleshy side down and cover with tomato mixture.
• Bring to a boil, reduce heat and simmer 15 minutes until tender.
• Remove chicken and place fleshy side up, in a warm oven proof dish.
• Stir parsley into sauce and spoon over chicken breasts.
• Sprinkle with Mozzarella.
• Place under heated broiler 1 minute just until cheese melts.