My version of Pasta Milano

Monday night April 7

I love the Pasta Milano from Macaroni Grill. I always felt the chicken in the dish was secondary to the great taste of the garlic and decided to try my hand at preparing it my way.

First I marinated 2 Portobello mushrooms in a mixture of 1/4 cup olive oil, 2 T Balsamic vinegar, minced onion and minced garlic. I let them sit in this marinade for about 2 hours.

After the marinade had settled in, I proceeded to our gas grill and grilled the mushrooms over indirect heat at about 350 degrees for about 20 minutes. The recipe I found on the internet for Grilled Portotbellos called for 10 minutes but since I kept opening the lid and also using indirect heat, 20 minutes seemed better for me.

I boiled about a half to 3/4 pound of bowtie pasta and rinsed it with cold water.

In another pan I poured a jar of Alfredo sauce and began to heat (I know how to make it, just didn't have all the ingredients I needed!). I whirled up in my baby Cuisenart a combination of fresh grape tomatoes and roasted garlic cloves and added to the sauce.

When the sauce had simmered just a little while (basically as long as it took to get everything together) I added the pasta and the sliced grilled mushrooms, threw a dash of salt and pepper and called it a day. I did have to add a little milk to the sauce. Since my milk is 1%, I thought a spoon full of sour cream was called for also.

This dish, along with a green salad full of Romaine lettuce, red onions, sliced mushrooms, dried cranberries and grated Pepper Jack cheese rounded out the meal. And you talk about filling!

You can tell I add a little this and a little that and punt if something is not quite right. I don't like running to the store for everything piece meal, so I do with what I have.

We both loved this and will make again I am sure.