Brio Italian Grille’s Pasta Brio
Pasta dishes with chicken evoke feelings of comfort and warmth, making them popular choices for comforting and hearty meals. And because chicken cooks relatively quickly, it’s a great choice for busy weeknight dinners.
With chicken and pasta as the foundation, chefs and home cooks can get creative and experiment with various ingredients, sauces, and seasonings, resulting in a wide variety of delicious and unique dishes. And Brio’s Chicken Pasta Brio with grilled chicken, cremini mushrooms, spinach and rigatoni tossed in a red pepper cream sauce checks all those boxes.
Brio Italian Grille dates back to 1999 when the first restaurant was opened in Columbus, Ohio. The concept was developed by the Bravo Brio Restaurant Group, which was founded by Rick and Chris Doody. The original idea was to create a restaurant that would combine the flavors of traditional Italian recipes with a modern and stylish ambiance.
The restaurant quickly gained popularity due to its approach to Italian cuisine, offering a variety of dishes inspired by the flavors of Italy’s different regions. They focused on using fresh ingredients and made-to-order meals, and their menu included a wide selection of pastas, pizzas, salads, and seafood dishes.
Over the years, Brio Italian Grille expanded its presence across the United States, establishing additional locations in various states. The chain aims to provide guests with a high-quality dining experience, and they often emphasize their commitment to exceptional service and a warm, inviting atmosphere.
For more delicious chicken pasta dishes try Cheesecake Factory’s Spicy Chicken Chipotle Pasta, Buca di Beppo’s Spicy Chicken Rigatoni, Chili’s Cajun Chicken Pasta, and Bahama Breeze’s Jamaican Jerk Chicken Pasta. Enjoy!
Ingredients
- 4 5-oz. chicken breasts
- 1 LB Rigatoni, Barilla preferred
- 8 oz. Baby Bella or cremini mushrooms, sliced
- 8 oz. fresh spinach, julienned in thick slice
- 1 small, sweet onion, chopped
- 3 garlic cloves, chopped
- 12 oz. jar of roasted red pepper with liquid, thinly sliced
- 1 cup chicken stock
- 1 cup heavy cream
- 4 TBL EVOO
- Salt & Pepper
Instructions
Boil Rigatoni in salted water until al dente, according to instructions on the box. Drain, rinse with cold water and set aside.
Season chicken breasts with salt and pepper. On an All-Clad indoor grill pan or outdoor grill, grill the chicken breasts approx. 4 minutes per side until cooked through. Remove from grill and allow to rest. Once the chicken has had a chance to rest, slice thinly (8-9 slices per breast)
In a very hot sauté pan, add 2 TBL of EVOO. Once the oil is hot, add the garlic and onion and sauté until browned and begins to caramelize. Remove from heat and allow to cool.
In a blender add caramelized onion and garlic, ½ of the jar of roasted red pepper including liquid (6 oz.), chicken stock and heavy cream. Puree until smooth.
In a large sauté pan, add 2 more TBL of EVOO. Once the oil gets hot, add the mushrooms and sauté until browned. Add the other half of the roasted red pepper, chicken slices, cooked Rigatoni, and cream sauce. Toss in pan until heated though. Add spinach and allow to heat through an additional 1-2 minutes until spinach softens. Salt and Pepper to taste.
Serve with Brio's Beef Carpaccio and the Tavern on the Green's Caesar Salad and Enjoy!
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