Carrabba's Italian Grill Recipes (2024)

  • 1



    Chicken Marsala

    Carrabba's Italian Grill Recipes (1)

    Photo: Wikimedia Commons / CC-BY

    1 chicken breast, grilled
    1 cup dry Marsala wine
    ½ cup (1 stick) butter
    pinch of salt
    pinch of black pepper
    ½ cup mushrooms, sauteed

    - Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70%.
    - Several tbsp at a time.
    - Stir in butter until sauce is creamy.
    - Add hot sauteed mushrooms.
    - Pour sauce over grilled chicken before serving.

    57 votes

  • 2



    Chicken Bryan

    6 large chicken breasts
    1 to 2 tbsp extra-virgin olive oil
    ½ tspn salt
    ½ tspn black pepper
    8 oz goat cheese, softened to room temperature

    Sun-Dried Tomato sauce

    2 tbsp butter
    1 tbsp finely chopped garlic
    1 tbsp finely chopped yellow onion
    ½ cup dry white wine
    ¼ cup freshly squeezed lemon juice
    10 tbsp cold unsalted butter, cut into small pieces
    1 ½ cups finely sliced sun-dried tomatoes
    ¼ cup chopped fresh basil
    ½ tspn kosher salt
    ½ tspn white pepper

    Prepare the Sun-Dried Tomato Sauce:
    - Place butter, garlic, and onion in a large skillet over medium heat .
    - Saute until garlic and onion are tender and transparent.
    - Add white wine and lemon juice.
    - Increase heat to medium-high and simmer to reduce by half.
    - Reduce heat to low.
    - Add cold butter one piece at a time.
    - Add sun-dried tomatoes, basil, salt, and pepper .
    - Stir to blend ingredients.
    - Set aside.

    Prepare the Chicken:
    - Reduce charcoal briquettes to white-hot coals.
    - Brush chicken breasts with olive oil and sprinkle with salt and pepper.
    - Grill chicken over hot coals 15 to 20 minutes or until cooked through.
    - Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking.
    - Place cooked chicken on serving platter and spoon Sun-Dried Tomato
    - Sauce over chicken.

    84 votes

  • 3



    Pollo Rosa Maria

    Carrabba's Italian Grill Recipes (3)

    Photo: flickr / CC0

    4 chicken breasts, split for stuffing
    4 slices prosciutto ham
    ½ cup Fontina cheese

    lemon butter:
    ½ cup clarified butter
    3 cloves garlic
    ½ small yellow onion, diced
    ¼ cup white wine
    4 tbsp unsalted butter
    ½ tspn white pepper
    ½ tspn salt

    8 oz sliced mushrooms
    ½ cup fresh sweet basil, chopped
    lemon butter (above)
    1 lemon, juiced

    For Chicken:
    - Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood.
    - Grill 3-5 minutes per side or until cooked through.
    - Remove from grill.
    - When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese.
    - Secure with wooden picks.
    - Set aside in a warm place.

    For lemon butter and topping:
    - In a large saute pan over medium heat, combine clarified butter, garlic, and onion and saute until tender.
    - Deglaze pan with white wine.
    - Add unsalted butter, salt, and pepper.
    - Add mushrooms to lemon butter and saute 1 to 2 minutes or until cooked.
    - Add basil and lemon juice and stir to combine.
    - Place chicken on a serving platter and top with mushrooms in lemon-basil butter .
    - Serve.

    34 votes

  • 4



    Sausage and Lentil Soup

    Carrabba's Italian Grill Recipes (4)

    Photo: Wikimedia Commons / CC-BY

    1 lb Italian sausage
    1 large onion, chopped
    1 stalk celery, chopped
    2 large carrots, chopped
    1 small zucchini, chopped
    6 cups chicken broth
    2 x 14½ oz cans diced tomatoes, undrained
    2 cloves garlic, minced
    1 tspn salt
    2 cups dry lentils, rinsed
    black pepper, red pepper flakes, basil, oregano, parsley, thyme, to taste

    - Brown sausage; drain off fat.
    - In a large pot combine all ingredients.
    - Bring to a boil.
    - Reduce heat, cover.
    - Simmer for about 1 hour or until lentils are tender.
    - Add water, if necessary, for desired consistency.
    - Sprinkle with parmesan cheese, serve.

    96 votes

  • 5



    Ribs Agrodolce

    Carrabba's Italian Grill Recipes (5)

    Photo: Wikimedia Commons / CC-BY

    Olive oil
    4 pounds meaty beef short ribs
    1 large onion, finely chopped
    1 medium carrot, finely chopped
    1 celery stalk, finely chopped
    2 heads of Blue Moon Farm Organic garlic, chopped
    2 tablespoons all-purpose flour
    1/4 cup Prairie Fruits Farm honey
    1/2 cup red wine vinegar
    4 cups beef or chicken broth
    1/2 750-ml bottle dry red wine
    1 bay leaf
    3 tablespoons chopped fresh parsley

    - Preheat oven to 325°F.
    - Heat a good splash of olive oil in heavy large ovenproof pot over medium-high heat.
    - Season ribs liberally with salt and pepper.
    - Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch.
    - Using tongs, transfer ribs to large bowl.
    - Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
    - Add onion, chopped carrot, and celery .
    - Cook over medium-low heat until vegetables are soft.
    - Stirring frequently, about 10 minutes.
    - Add garlic and flour, and stir 1 minute.
    - Add honey, vinegar, wine and broth.
    - Bring to boil over high heat, scraping up browned bits.
    - Add bay leaf.
    - Return ribs and any accumulated juices to pot.
    - If necessary, add enough water to pot to barely cover ribs.
    - Bring to boil.
    - Cover pot tightly and transfer to oven.
    - Bake until ribs are very tender.
    - Stirring occasionally, about 2 hours 15 minutes.
    - Carefully remove ribs from pot with tongs.
    - Reduce cooking liquid until slightly thickened.
    - Stirring frequently, about 10 minutes.
    - Stir in ribs and chopped parsley.

    29 votes

  • 6



    Linguine Pescatore

    Carrabba's Italian Grill Recipes (6)

    Photo: Wikimedia Commons / CC-BY

    3 shrimp
    3 scallops
    6 - 8 mussels
    10 oz jar of marinara or tomato sauce of your choice
    12 oz of cooked linguine
    salt and white pepper, to taste

    - Cook all the above (except linguine) over medium heat in a covered sautee pan until done.
    - Toss with 12 oz of cooked linguini.
    - Garnish and serve.

    36 votes

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