BUCA DI BEPPO PENNE CARDINALE
I found this recipe on another website and made it for dinner. It was absolutely fabulous! Make sure you use a dry white wine, and the red pepper flakes should be adjusted down if you don't like things spicy! My husband shared leftovers with co-workers the next day and they gave it rave reviews as well!
Provided by Cook4_6
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
- Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
- Portion the drained quartered artichoke hearts to 10 ounces.
- In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
- Saute for 3-4 minutes, until the garlic and onions are slightly browned.
- Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
- Deglaze the pan with white wine.
- Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
- Toss with the cooked penne and then the romano cheese.
Nutrition Facts : Calories 1535.1, Fat 67.9, SaturatedFat 29.6, Cholesterol 205.9, Sodium 1084.7, Carbohydrate 177.6, Fiber 27.1, Sugar 1.8, Protein 53.8
PENNE SAN REMO (INSPIRED BY BUCA DI BEPPO)
Delicious dish served at Buca Di Beppo. Tender chicken breast, artichoke hearts, sun-dried tomatoes and green peas tossed with imported Italian penne pasta in a white wine cream sauce. Note, since Buca is a restaurant, they use pre-made Alfredo Sauce, and pre-cooked, breaded chicken breasts. This recipe reflects a more traditional, home-style cooking as opposed to a streamlined restaurant approach. Also at Buca, the chicken is added earlier in the cooking process (along with the artichokes and the sun-dried tomatoes.) They can do this because they use pre-made Alfredo sauce. This recipe involves making the Alfredo sauce, or white-wine cream sauce from scratch. The chicken is cooked separately (before) then added to the sauce at a later step so that the chicken retains some crispiness.
Provided by Chef Vince Ang
Categories Penne
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside.
- Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise.
- For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture.
- In a large skillet, over medium heat, heat olive oil and butter then sauté the chicken on both sides, 3-5 minutes per side or until it turns golden brown.
- Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.) Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce.
- Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes.
- Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds.
- Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes.
- When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated.
- Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce).
- Add the green peas and stir for about three minutes.
- Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy.
Nutrition Facts : Calories 1130.4, Fat 45.7, SaturatedFat 15.8, Cholesterol 137.5, Sodium 1311, Carbohydrate 132.4, Fiber 18.6, Sugar 5.7, Protein 47.7
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