Make this Straight-From-the-Restaurant Rock Bottom Brewery Tuscan Chicken Pasta Recipe at home.
“Grilled chicken breast sliced and sauteed with diced tomatoes, fresh basil, balsamic vinegar and olive oil, then tossed with tender linguine and topped with fresh-grated Asiago cheese.”
Photo by Mark
Rock Bottom Brewery Tuscan Chicken Pasta
A Rock Bottom Brewery Copycat Recipe
Rock Bottom Brewery is a chain of micro-breweries and restaurants. They have a rotating group of about 15 handcrafted beers made on site at each restaurant. The food tends toward the comfort food you would find in a brewpub or gastro pub, heavy on the appetizers, burgers, pizzas, tacos and pastas.
Rock Bottom now has 27 breweries in 15 states and won Brewpub Group Brewer of the Year award at the 2013 Great American Beer Festival.
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Straight-From-the-Restaurant
Restaurants love to share their recipes with their fans so they can cook and enjoy their favorite dishes at home – And we love to share them with you. Alton has spent hours tracking down these recipes. We are proud that we can help the restaurants share these recipes with our fans.
Rock Bottom Brewery Tuscan Chicken Pasta Recipe from 2013 is a Straight-From-the-Restaurant Recipe.
This recipe calls for grilled chicken. Use it if you have it, otherwise leftover roasted chicken — yours or from the supermarket rotisserie — would work just fine.
Rock Bottom Brewery Tuscan Chicken Pasta Recipe
Make this Straight-From-the-Restaurant Rock Bottom Brewery Tuscan Chicken Pasta Recipe at home. "Grilled chicken breast sliced and sauteed with diced tomatoes, fresh basil, balsamic vinegar and olive oil, then tossed with tender linguine and topped with fresh-grated Asiago cheese."
Ingredients
- 1 pound Linguine Pasta
- 1/2 cup Oil
- 1 pound grilled Chicken sliced
- 2 cups Rock Bottom Brewery Bruschetta Tomatoes (Recipe below)
- 1/2 teaspoon Salt and freshly ground Black Pepper to taste
- 1/2 cup Rock Bottom Brewery Roasted Garlic Butter (Recipe below)
- 1/2 cup grated Asiago Cheese to serve
- 8 fresh Basil Leaves to serve
Instructions
- Prepare pasta according to package directions. Drain. Set aside.
- Add oil to a large skillet. Place over medium high heat and heat until hot and shimmering.
- Add chicken and sauté for 30 seconds to 1 minute.
- Add tomatoes, salt and pepper, to taste. Cook 1 minute more.
- Stir in prepared pasta.
- Add garlic butter. Stir to mix well.
- Place pasta mixture into a large serving bowl or individual serving dishes.
- Sprinkle with grated Asiago cheese. Garnish with basil leaves.
- Serve hot.
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Rock Bottom Brewery Bruschetta Tomatoes Recipe
Ingredients
- 2 cups Tomatoes diced
- 2 tablespoons Balsamic Vinegar
- 3/4 teaspoons Salt
- 3/4 teaspoons freshly ground Black Pepper to taste
- 2 cloves Garlic chopped
- 2 tablespoons Extra Virgin Olive Oil
- 4 fresh Basil Leaves thinly sliced
Instructions
- Place all ingredients in a bowl. Mix, gently, but well.
- Place, covered, in the refrigerator, until ready to use.
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Rock Bottom Brewery Roasted Garlic Butter Recipe
Ingredients
- 1/2 pound Butter
- 1/2 pound Margarine Yes, both - Not either/or
- 1 head Roasted Garlic Cloves pureed (See method of preparation below)
- 8 cloves Garlic minced
- 4 sprigs Parsley chopped
- 2 teaspoons Salt
- 1/4 teaspoon White Pepper
Instructions
- Place butter and margarine in the bowl of a stand mixer.
- Using the paddle attachment on medium speed, mix until completely soft and smooth.
- Add remaining ingredients. Mix until blended. Stop as necessary to scrape down the sides of the bowl with a spatula to ensure even blending.
- Store in a tightly sealed container, in the refrigerator, until ready to use.
- Store any leftovers in a tightly sealed container, in the refrigerator, to use later.
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Roasted Garlic Cloves Method
- Slice top off a head of garlic to expose the top of all the cloves.
- Rub on some olive oil.
- Wrap the head in aluminum foil.
- Place in a 350-degree oven and bake for 40 to 60 minutes, or until the cloves are soft and golden brown.
- Remove from oven and let cool.
- When cool to the touch, squeeze cloves into a bowl. Set aside.
Unused roasted garlic butter may be refrigerated or frozen for future use.
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Photo of “Tuscan Chicken” is by Jo Naylor and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Jo. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe provided by CraftWorks Restaurants & Breweries (parent company of Rock Bottom Restaurant & Brewery) to the Chicago Tribune 2013. Adapted by SCRR. Additional Information Courtesy of Wikipedia and is used by permission.
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