Does anyone know or have a similar recipe for the Penne Alfredo from the Earl's restaurant chain?

I can NEVER get Penne Alfredo that tastes as good as the stuff they serve at Earl's. It's one of my favourite dishes and I would KILL for the recipe....Does anyone have it, or something that would taste JUST as good? It's all about the garlic, people....|||2 (5 ounce) chicken breasts


2 tablespoons olive oil


2 teaspoons black pepper, coarse ground


1 ounce clarified butter


3 ounces portabella mushroom caps, sliced 1/2 inch thick


1 ounce sun-dried tomato, reconstituted


1 ounce spinach, thawed and well drained


2 teaspoons chopped garlic in water


1 cup Alfredo sauce


16 ounces penne pasta, cooked (1/2 pound dry)


1 ounce Romano cheese, shredded





Coat chicken breasts with olive oil and black pepper. Grill chicken breast 8 to 10 minutes, turning once until done. Cool slightly and slice on the bias, 8 to 10 pieces.





In saut茅 skillet, heat clarified butter over medium heat until hot. Add Portabella mushrooms, tomatoes, spinach, garlic and chicken. Saut茅 until mushrooms begin to soften. Add Alfredo sauce and Penne pasta. Cook until all ingredients are hot. Divide into 2 pasta bowls and garnish with Romano cheese. Serve with a warm garlic breadstick.





NOTES: To clarify butter, melt in sauce pot over low heat until completely melted. Skim foam off top of butter and chill. When butter has solidified, poke a hole in the butter down to the milky liquid below. Pour off milky liquid leaving only the solidified butter. This butter can then be melted down and used in recipes calling for clarified butter.





To reconstitute sun-dried tomatoes, place a small saucepot on stove and fill with just enough water to cover the tomatoes. Bring water to a boil and remove from stove. Immediately add sun-dried tomatoes and allow to steep for 5 minutes. Drain off any excess water. Allow to cook to room temperature. Tomatoes will keep refrigerated for 3 days.





Servings: 4|||SHRIMP PENNE ALFREDO





1/2 lb. uncooked penne pasta


2 pkg. (1.6 oz.) alfredo sauce


1 1/2 c. milk


1 tsp. grated lemon peel


2 tbsp. butter


1/2 lb. med. mushrooms, sliced


1 med. onion, chopped


2 lg. clove garlic, crushed


12 oz. fresh spinach


1 lb. shrimp, shelled and drained


1/2 lb. shredded Mozzarella


2 tbsp. grated Parmesan





Preheat oven 350 degrees. Cook pasta and drain. Prepare alfredo sauce, using milk. Stir in lemon peel. Set aside. In large skillet, melt butter. Add mushrooms, onion, garlic. Saute. Stir in spinach. Cover. Cook until spinach wilts. Stir in shrimp. Cook 2 minutes.


Combine all ingredients in casserole dish. Bake for 30 minutes. Serves 4.