AOL.collapseModuleFeatureEnabled = ""; } window.adSetAdURL && window.adSetAdURL('/_uac/adpage.html'); if (obj.goldenFormat == "MobileMoments" && isMobile) { b = a.currentStyle.zIndex; "COVID-19 cases are on the rise—with a 65 [percent] increase in infections over the last two weeks. That’s right, Garden-heads, the Giant Chicken Parmigiana is back on the menu, and oh boy it’s a doozy. If you’d like to try it yourself, the Giant Italian Classics menu is available for a limited time until May 27. Here's what it was like. Break out the ruler, because this is a breaded chicken cutlet that apparently measures 11.5 inches from end to end, and you better believe there is a proportional amount of tomato sauce and mozzarella cheese on top of this football-sized piece of breaded meat. Our garden salad and breadsticks arrived, and I tried to caution everyone at the table from filling up before our main dishes arrived. AOL.isTablet = false; // required by dynamic-lede.js, isAutoRotateDisabled() window.adsDisableFileless && window.adsDisableFileless('text'); c.mns = sizeMnArray; Rating: 5.00 out of 5. Review by Rock Bedard: This is my favorite recipe ever. Or try the new stuffed fettuccine alfredo, which is part of Olive Garden’s $5 Take-Home Entrees special. } Break out the ruler, because this is a breaded chicken cutlet that apparently measures 11.5 inches from end to end, and you better believe there is a proportional amount of tomato sauce and mozzarella cheese on top of this football-sized piece of breaded meat. Now if they could just fit that chicken parm inside one of their breadsticks, well, that would really be something. Giant Chicken Parmigiana Returns To Olive Garden. RELATED: Olive Garden Food Critic Marilyn Hagerty Returns With Another Review 8 Years After She Went Viral. In 2019, the company introduced the idea of a chicken parmesan that’s bigger than your head, but only for a limited time. As of April 1, Olive Garden will be serving gargantuan versions of classic Italian dishes, including a chicken parm that's roughly 11.5-inches long and a meatball that weighs around 12oz. G. Ramsay. Each bite was creamy and full of flavour, and the shrimp were juicy and seasoned well. Rigatoni with Lemony Kale-and-Pecorino Pesto by Food & Wine, Creamy Pasta Pomodoro by Love & Lemons by Jeanine Donofrio of Love & Lemons, Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping by Food & Wine, Carrot Macaroni and Cheese by Food & Wine, One-Pot Spinach Pea Pasta by Savory Nothings | Nora Rusev, Baby Shells with Butter Toasted Tomato Sauce & Fresh Ricotta by Clara Persis | Clara Artschwage, Lemon Arugala Pasta by Melanie Makes | Melanie Bauer, Tuna Noodle Casserole with Cauliflower by Martha Stewart, Spaghetti in Parchment Paper with Clams and Scallions by Kitchen Daily Editors, Stove-Top Pasta and Cheese by Martha Stewart, Baked Pasta with Sausage and Fontina by The Girl in the Little Red Kitchen | Susan Palmer, Brunch Time Asparagus Spaghetti with Egg by Bacon Egg & Cheese{cake} | Shelley Liu, Fiesta Pasta Salad & Chile Lime Vinaigrette by The Skinny Fork | Amanda Plott, Broccoli and Garlic Penne Pasta by Campbell's Kitchen, Zucchini Noodles with Cherry Tomatoes and Basil by Fork Knife Swoon | Laura Bolton, Pesto Zucchini Pasta by Healing and Eating | Lauren Silverman, Beet Pasta with Ricotta by Martha Stewart, Four-Cheese Pasta Florentine by Philadelphia Cream Cheese, Sundried Tomato and Asiago Cheese Pasta Salad by Carrie's Experimental Kitchen | Carrie Farias, Macaroni and Cheese with Butternut Squash by Martha Stewart, Pasta Salad with Salmon, Peas and Herbs by Weeknight Wonders | Ellie Krieger, Shrimp, Asparagus & Tortellini in Lemon-Dill Scampi by Mom Foodie | Robin Gagnon, Spring Pea and Asparagus Pasta by Girl Versus Dough | Stephanie Wise, Creamy Avocado Pasta with Shrimp by Girl Versus Dough | Stephanie Wise, Tuna and Pasta Cheddar Melt by Campbell's Kitchen, Spaghetti with Collard Greens and Lemon by Martha Stewart, Easy Butternut Squash Soup with Ravioli by A Happy Food Dance | Jessica Potts, Linguine with Broccoli Rabe—Walnut Pesto by Food & Wine, Spaghetti with Clams and Braised Greens by Food & Wine, Linguine with White Clam Sauce by Now Eat This!

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