EAT Brinker International Inc

DALLAS, June 5 /PRNewswire-FirstCall/ -- While tender roasted chicken is the star of the dish, fresh asparagus plays a strong supporting role in Penne with Oven-Roasted Chicken, available now through July 2 at Romano's Macaroni Grill. Although fresh asparagus can be purchased year-round in most markets, prime season is from February to June. That means foodies have about one month to savor the spear-shaped veggie at its peak. Macaroni Grill combines fresh asparagus with tender roasted chicken, savory buffalo mozzarella and sun-dried tomatoes tossed in a light olive oil garlic sauce for a meal that is almost heaven sent. Sauteed with imported penne pasta, it offers a standout performance for summer dinner with friends. Start your meal with an honored Macaroni Grill tradition, a glass of House wine served on the honor system. We'll leave the bottle at your table, (just let us know how many glasses you've had). Choose from Chianti or Chardonnay, then enjoy Romano's warm fresh-baked bread dipped in olive oil. While our chefs prepare your Penne, enjoy the aromas rising out of the brick oven, the warm glow of the string lights overhead, or the dulcet tones of one of our servers singing opera. Macaroni Grill also offers new thin-crust brick oven pizzas, including tasty Chicken Pesto, classic Margherita, savory Sicilian or spicy BBQ Chicken. As appetizers or entrees, they are perfect no matter how you slice them! Taste the flavors of summer at your local Romano's Macaroni Grill today. Go to http://www.macaronigrill.com/ for location information. Romano's Macaroni Grill is a leading casual Italian restaurant with more than 240 locations in 42 states and five countries. Macaroni Grill is part of Dallas-based Brinker International (NYSE:EAT), a recognized leader in casual dining. Other Brinker restaurant concepts include Chili's Grill & Bar, Maggiano's Little Italy and On The Border Mexican Grill & Cantina. Penne with Oven-Roasted Chicken Ingredients Oil, Extra Virgin Olive Oven-Roasted Chicken Breast, Prepared Asparagus 1/4" Bias Cut, Prepared Sun-dried Tomatoes Chardonnay Garlic Olive Oil Wine Sauce w/Parsley Salt Black Pepper, Table Grind Penne Pasta, Cooked Buffalo Mozzarella Italian Parsley Sprig Directions 1. Begin with a piece of classic Italian music on your stereo to set the mood. (Andrea Bocelli or Pavarotti is a good start.) 2. Place 1 fl oz of extra virgin olive oil in a heated saute pan. 3. To provide the aroma of a true Italian kitchen, brown the garlic in a pan. 4. Add Roasted Chicken Breast, asparagus, and re-hydrated sun-dried tomatoes and saute for 15 seconds. 5. Ensure that the asparagus is cooked, but firm. 6. Remove from heat, and add wine. Reduce by half. Then if desired, pour yourself a glass of the chardonnay. 7. Add salt, black pepper, and 4 fl oz of garlic olive oil wine sauce (with parsley). Saute for 1 minute. 8. Dip the penne pasta in boiling salted water for 10 seconds. 9. Remove pasta from water and drain. 10. Add the pasta to the saute pan and place back on the fire. Toss until the pasta is well coated with sauce. 11. Mix in remaining ingredients, except buffalo mozzarella. 12. Remove pan from heat and add the buffalo mozzarella; toss for 3 seconds; the buffalo mozzarella must go last -- it should keep its consistency and not blend in with the remainder of the dish. 13. Garnish the top with an Italian Parsley sprig. 14. Enjoy this dish at home, or visit your local Romano's Macaroni Grill through July 2 and let us do the cooking! DATASOURCE: Brinker International CONTACT: Suzanne Keen or Stacey Calbert, both of Brinker International, +1-800-775-7290 Web site: http://www.brinker.com/ http://www.macaronigrill.com/

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