Best Buca Di Beppo Chicken Glorioso Recipes

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COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE



Copycat Bucca Di Beppo Spicy Chicken Rigatoni Recipe image

This Copycat Bucca Di Beppo Spicy Chicken Rigatoni is so simple to throw together and tastes absolutely amazing. If you are looking for a quick and simple dinner recipe, this is a family favorite!

Provided by Contributor

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 boneless, skinless chicken breasts (cut into thin strips)
1 Tablespoon minced garlic
1 Tablespoon crushed red pepper flakes
½ teaspoon coarse black pepper
¼ teaspoon salt
3 Tablespoons olive oil
2 cups alfredo sauce ((I just used a jar of store bought))
2 cups marinara sauce ((I just used a jar of store bought))
½ cup cooked peas
16 ounces rigatoni noodles (cooked al dente)
2 Tablespoons butter
sprinkle of fresh parmesan (for garnish)
pinch of red pepper flake (for garnish)

Steps:

  • In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
  • Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
  • Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
  • To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
  • Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

Nutrition Facts : Calories 459 kcal, Carbohydrate 51 g, Protein 17 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 66 mg, Sodium 888 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

BUCA DI BEPPO CHICKEN WITH LEMON



Buca Di Beppo Chicken With Lemon image

Make and share this Buca Di Beppo Chicken With Lemon recipe from Food.com.

Provided by Cook4_6

Categories     Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 chicken breasts, boneless, skinless (about 3/4 lb total)
salt, to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine
4 large lemons
4 ounces unsalted butter, softened
2 tablespoons capers

Steps:

  • Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.
  • Begin to heat the olive oil in a 12 inch sauté pan on med-high.
  • Pound the chicken to about 1/4 inch thickness.
  • While oil is getting hot, lightly season both sides of the chicken breast with salt.
  • Lightly dust the chicken breast in the flour, shake off excess flour.
  • Place chicken in the sauté pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
  • When both sides are nice and brown, add white wine and lemon juice.
  • Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
  • Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
  • Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
  • Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
  • Add capers to the sauce.
  • Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.

Nutrition Facts : Calories 1197, Fat 87.6, SaturatedFat 36.9, Cholesterol 214.7, Sodium 359.1, Carbohydrate 64.6, Fiber 6.7, Sugar 4.7, Protein 39.2

BUCA DI BEPPO CHICKEN MARSALA (COPYCAT)



Buca Di Beppo Chicken Marsala (Copycat) image

A friend of mine just visted Buca Di Beppo and has proclaimed it her favorite eatery! She mentioned she tried the most awesome Chicken Marsala there. Another friend of mine gave me this copycat recipe!

Provided by Cook4_6

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

olive oil, as needed
16 ounces chicken cutlets (4 thin pieces)
2 ounces low-sodium bacon, cut in 1/4-inch pieces
1/2 cup flour
coarse salt
fresh ground black pepper
1/2 cup high-grade dry marsala wine
4 tablespoons heavy cream (maybe less)
1/4 cup fresh flat-leaf parsley, minced

Steps:

  • Coat large skillet lightly with olive oil and set over medium-high heat.
  • Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon, set aside, leave fat in the pan.
  • Put flour on a plate.
  • Pat cutlets dry, season lightly with salt and pepper, dredge in flour.
  • Heat pan with bacon fat over medium-high heat, add touch more olive oil if necessary to make approximately 2 tablespoons.
  • When fat is hot shake excess flour off cutlets and place in pan.
  • Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets, pour excess fat from pan.
  • With pan over medium-high heat add the Marsala and scrape up the browned bits from the bottom of the pan.
  • Cook Marsala until it is reduced by one quarter.
  • Stir in cream and simmer until you get a nicely thickened sauce.
  • Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute.
  • Serve with the sauce over top and a sprinkle of parsley.

Nutrition Facts : Calories 263.8, Fat 8.7, SaturatedFat 4.1, Cholesterol 93.1, Sodium 141.1, Carbohydrate 13.4, Fiber 0.6, Sugar 0.3, Protein 26.1

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