Cheesecake Factory Pasta Carbonara Food

CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA

Cheesecake Factory Cajun Jambalaya Pasta image

I love the Cheesecake factory, and this is one of my favorite recipes there. There is another recipe here for this, but it is not like the original and different than mine. I use Tony Chachere's Seasoning (green can) when making this dish. The amounts in the parenthesis are what I use in this recipe.

Provided by Lindas Busy Kitchen

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 ounces butter (1 stick)
2 teaspoons cajun seasoning
1 lb boneless skinless chicken breast, cut into small pieces
1 lb fresh linguine
1/2 cup clam juice
2 ounces green bell peppers, cut into thin strips (1/2 pepper)
2 ounces red bell peppers, cut into thin strips (1/2 pepper)
2 ounces yellow bell peppers, cut into thin strips (1/2 pepper)
4 ounces red onions, cut into thin strips (1 med. onion)
1/2 lb fresh medium shrimp, peeled, deveined, tails removed
1/2 cup tomatoes, diced

Steps:

Place the butter into a saute pan. Allow the butter to melt slightly.
Add the seasoning into the pan, and stir together with the melted butter.
Add the chicken into the pan, and continue to cook until the chicken is about half done.
While the chicken is cooking, carefully place the pasta into boiling water, and cook until al dente.
Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.
Add the shrimp into the pan. Toss the ingredients together, and continue to cook until the shrimp are almost done.
Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cooked through.
Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.

Nutrition Facts : Calories 741, Fat 29.4, SaturatedFat 15.7, Cholesterol 288.1, Sodium 798.2, Carbohydrate 71.9, Fiber 1.5, Sugar 3.8, Protein 46

CHEESECAKE FACTORY PASTA CARBONARA RECIPE

Cheesecake Factory Pasta Carbonara Recipe image

Make our Cheesecake Factory Pasta Carbonara Recipe at home. With our Secret Restaurant Recipe your Pasta Carbonara will taste just like The Cheesecake Factory's.

Provided by Mark

Categories Main Course Side Dish

Time 40m

Number Of Ingredients 11

Ingredients

8 ounces dried Spaghetti
1 cup frozen Peas
4 slices Bacon
2 tablespoons Butter (divided)
2 cloves Garlic (minced)
1/4 cup grated Parmesan Cheese
2 tablespoons All-Purpose Flour
One 12-ounce can Evaporated Milk
2 tablespoons snipped fresh Italian Parsley
Grated Parmesan Cheese (to serve)
Salt and freshly ground Black Pepper (to taste)

Steps:

Prepare pasta according to package directions. Add frozen peas for the last 5 minutes of cooking. Drain, reserving the cooking water. Set aside.
Cook bacon according to package directions to crisp. Remove bacon and place on a paper towel-covered plate to drain. Allow bacon to cool enough to handle. Break bacon into bite-size pieces. Set aside.
Place a small saucepan over medium heat. Add butter.
When butter has melted and is hot, add garlic. Cook 1 minute.
Whisk in the 1/4 cup Parmesan cheese and the flour.
Slowly whisk in the evaporated milk. Bring to a boil. Reduce heat. Boil gently, uncovered, until sauce has thickened. Remove from heat.
Stir in bacon pieces.
Place prepared spaghetti mixture in a large bowl.
Pour sauce and 1/2 cup of the reserved cooking water over top. Toss gently to combine. Thin to desired consistency with more of the reserved cooking water, if necessary.
Taste. Add salt and pepper, to taste, if needed.
Sprinkle with snipped parsley and additional grated Parmesan cheese.
Serve hot.

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