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Brio Tuscan Grille: Pasta Yandolino

Pasta Yandolino
1 oz Olive Oil
1 tsp Garlic, Chopped
6 oz Grilled Chicken, sliced
2 oz Cremini Mushrooms, sliced
2 oz Tomatoes, diced
4 oz Chicken Stock
2 oz Herb Butter*
2 Tbsp Feta Cheese
Salt and Pepper to your liking
2 oz Spinach
14 oz Rigatoni Pasta, cooked
4 Tbsp Feta Cheese
2 Tbsp Pesto Bread Crumbs*

Serves: 4

In Sautee pan, heat oil, add garlic, chicken and mushrooms. Saute. Add tomatoes, chicken
stock, herb
butter and 2 Tbsp Feta. Season with salt and pepper. Reheat pasta in hot water and drain.
Add hot
rigatoni to sauté pan. Add spinach, make sure not to overcook. Stir to combine. Place in a
pasta,
towering in the center. Garnish with 4 Tbsp Feta and pesto crumbs.

October is National Pasta Month and the BRIO Tuscan Grille is helping you celebrate with
free meal Mondays. Throughout the month of October Utah kids under 12 eat free every
Monday. Also, you can enter to win free BRIO meals for a year or 10 Chef’s Dinners at www.Brioitalian.com , Facebook.com/brioitalian and twitter.com/brioitalian.

*Herb Butter
½ lb Whole, Unsalted Butter at room temperature
½ tsp Garlic, chopped
½ Tbsp Fresh Herbs, chopped (thyme, parsley & basil)
½ tsp Kosher Salt
¼ tsp Black Pepper, ground
Mix ingredients well until Smooth
*Pesto Bread Crumbs
2 ½ oz Panko (Japanese) Crumbs, toasted
¾ oz Pesto

Blend ingredients well in a mixing bowl

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