What were MY results, you might ask? It is no surprise that due to the fact that I am laid-back, shy, and sometimes introverted and prefer small groups and intimate settings to big crowds, I scored.....
You’re genuine and well loved, like Carrabba’s Spaghetti and Meatballs. Your warm and comforting personality makes you everybody’s best friend. So go for our equally popular hand-prepared meatballs over perfectly cooked imported spaghetti.
Take the Carrabba’s Personality Quiz on Facebook for yourself! I would love to compare results!
I have not yet had the pleasure of sampling their vast menu, but this restaurant is on my Must Try List for sure! Who knows? Maybe the hubby will surprise me and take me to Carrabba's for my birthday dinner at the end of June! Hey, a girl can hope, right? Check out these amazing offers:
LIMITED TIME OFFERS: Now through July 2011.
Featured Signature Pasta Meal:
Pasto Rambo – Named for the chef who created it, it’s made with shrimp tossed with imported Italian linguine, spinach, mushrooms, and tomatoes sautéed in our basil lemon butter sauce. Lobster is available instead of shrimp for an additional cost.
Other Limited Time Offers:
Parmesan-crusted Chicken – Topped with fresh arugula and grape tomatoes tossed in a hand-prepared lemon vinaigrette, served with choice of side. Substitution of wood-grilled chicken also available. Pairs well with Estancia Pinot Grigio.
Prosciutto-Wrapped Pork Tenderloin – Three pork tenderloin medallions wrapped with prosciutto, wood-grilled and topped with an apple and fig infused port wine sauce, served with the vegetable of the day. Pairs well with Coppola Pinot Noir.
Limoncello Bread Pudding – Back by popular demand! Brioche bread pudding made with fresh Madagascar vanilla beans and a rich custard, served hot out of the oven. Topped with Blue Bell vanilla ice cream and drizzled with Carrabba’s homemade Caravella Limoncello liqueur sauce.
Peach Sangria – Carrabba’s new light and fruity Peach Sangria blends Copper Ridge White Zinfandel, Absolut Apeach vodka and Patrón Citrónge with a splash of citrus. Topped with a fresh lemon wedge and strawberry, it’s a taste of the Amalfi Coast in spring.
Locations: Visit www.carrabbas.com for the closest Carrabba’s location. There are more than 230 locations nationwide.
I have perfected my Fettucine Alfredo, and any friends or family that have tried it will agree: It is pretty darn good! Especially with my chicken, a nice, crisp salad, and don't forget the garlic bread!
Here is my recipe, should you want to make it for YOUR family, too!
Brandy's To-Die-For Fettucine Alfredo:
- 18 ounces fresh fettuccine
- 3 oz. cream cheese
- 2 1/2 cups heavy cream
- 1/2 cup fresh lemon juice
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- 2 teaspoons grated lemon zest
- Pinch freshly grated nutmeg
- 1 tsp freshly ground black pepper
- Salt and freshly ground white pepper
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, the cream cheese, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, black pepper and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Of course, I will share the recipe I use for my Chicken Piccata, as well. This chicken is moist, tender, and has a nice blend of flavors thanks to the lemon and white wine in the sauce. This marries beautifully with my Fettucine Alfredo recipe above!
- 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil, or as needed
- 1 clove garlic, minced
- 1 cup low sodium chicken broth
- 1/2 lemon, thinly sliced
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons butter
- 2 tablespoons minced Italian (flat-leaf) parsley
- Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
- Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
- Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
- Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.
***Disclosure:I wrote this blog post while participating in the SocialMoms and Carrabba’s blogging program, for a gift card worth $50. For more information on how you can participate, click here.***