From the menu of … Brio Tuscan Grille, 2964 Peachtree Road N.W., Atlanta. 404-601-5555, www.brioitalian.com
Q: There is this incredible pasta that the Brio Tuscan Grille has called Pasta Brio. We love getting it every time we visit! It has a delicious creamy tomato sauce and a bit of spice. If you could get them to provide the recipe, we would love to re-create this dish in our own home!
— Haley McKee, Atlanta
A: Brio’s executive chef Chris Pearsall said this is also one of his favorite dishes on the menu. “Its simple, delicious, fresh flavors are great for warming up on a cold day,” Pearsall wrote in his email. He noted that the recipe isn’t complicated, but the technique is critical. “We build the flavors in the pan starting with the garlic, allowing it to toast slightly before adding the chicken. Once the chicken and garlic are cooked, we add the sliced cremini mushrooms and saute until they are seared evenly on both sides. This step is crucial in getting the full flavor out of the dish,” he wrote. He also noted that adding the Parmesan too quickly gives the sauce a grainy texture, so stirring it in slowly is key. The restaurant uses rigatoni for this dish, but Pearsall noted you may substitute any pasta shape you prefer.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to email@example.com and put “From the menu of” and the name of restaurant in the subject line.
Hands on: 20 minutes
Total time: 20 minutes
1 1/2 pounds rigatoni
6 ounces roasted red peppers, drained (about 1 cup)
1 cup marinara sauce
3/4 cup heavy cream
1/4 cup olive oil
1 tablespoon chopped garlic
3/4 pound sliced, cooked chicken breast
6 ounces sliced cremini mushrooms (about 2 cups)
1/4 cup Parmesan, plus more for garnish
2 tablespoons unsalted butter
Salt and pepper
Chopped parsley, for garnish
Cook pasta according to package directions, just until al dente. When done, drain.
While pasta is cooking, in the jar of a blender, make sauce by combining peppers, marinara and cream and puree until smooth. Set aside.
In a large skillet, heat olive oil over medium heat until very hot. Add garlic and saute until golden, about 2 minutes. Add chicken and saute 3 minutes, then add mushrooms and cook until mushrooms are golden brown on both sides, about 10 minutes total. Stir in pureed sauce and heat until sauce is warm, then slowly stir in Parmesan. Swirl in butter and taste for seasoning. Add drained pasta, stir to combine and serve immediately. Garnish with parsley and additional Parmesan.
Per serving: 1,133 calories (percent of calories from fat, 34), 47 grams protein, 139 grams carbohydrates, 7 grams fiber, 42 grams fat (17 grams saturated), 130 milligrams cholesterol, 438 milligrams sodium.