Johnny Carinos Recipes Copycat

Steps:

• Into a warm saute pan combine all 3 ingredients and allow cheese to melt into a smooth mixture.
• Hold cold in the fridge or plate and serve.
• Brush sliced bread with melted butter and a dash of garlic salt.
• Brown for 5-7 minutes in an oven, make sure it is crispy.
• Dice tomatoes, jalapenos, garlic, red onions, basil.
• Combine into a mixing bowl and place on top as a garnish or toss into the fondue. Top the entire dish with parmesan cheese.

Steps:

• Pound chicken breasts until they are 1/2 inch thick season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need to add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. Saute the mushrooms on medium high heat until they are browned. While mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
• Cook pasta according to instructions on the package. Johnny Carino's typically uses penne pasta, but I like to use a fettuccine pasta because I think it holds the sauce better. Prepare sauce by combining half and half and Gorgonzola in a saucepan heating through. The sauce should thicken slightly. Slice chicken into 1/4 inch slices. Add sauteed mushrooms to the sauce, and stir to combine well. Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan.
• If you need to reheat this dish, I recommend leaving all of this unassembled and reassemble just before serving again. If you do not combine the pasta sauce and pasta together while this is refrigerated the sauce won't soak into the pasta.

Steps:

• In a warm skillet, combine the Alfredo sauce, black pepper, cayenne pepper, salt, garlic and chicken. Cook over low heat stirring until the sauce begins to boil and the chicken is heated through.
• As the sauce continues to boil, begin to mix in the cheeses until a dense smooth sauce is formed.
• Remove from the heat, add the pasta, toss and serve.

Steps:

• Grill Italian sausage until done. Cool and slice into 1/4" pieces.
• Add olive oil to a large sauté pan at medium heat. Once oil is heated, add garlic, sausage, ham, bacon, pepperoni, green bell peppers, yellow onions, salt and pepper. Sauté until bacon is cooked, peppers and onions are soft.
• Add meat sauce to sauté pan.
• Cook penne pasta according to package directions. Drain excess water and then toss pasta with contents of sauté pan.
• Place Five Meat Tuscan Pasta into designated serving plate ware, garnish with Asiago and Parmesan cheeses and enjoy!