Cheesecake Factory Pasta With Mushroom Bolognese Food

CHEESECAKE FACTORY PASTA WITH MUSHROOM BOLOGNESE

Steps:

• In a saute pan over medium-high heat bring olive oil to a light sizzle.
• Add the minced carrots and onions.
• Cook for 2 to 3 minutes stirring constantly.
• Add the minced mushrooms-stir well.
• Season with the salt and pepper.
• Cook until vegetables are tender-about 2 minutes.
• Add the garlic and thyme, toss well.
• Pour Maderia wine down sides of pan.
• Add the Marinara Sauce, stir well.
• Cook until sauce is heated through.
• Add the butter-stir quickly to incorporate.
• Add cooked pasta to pan-do not toss.
• Sprinkle with 1/2 the parmesan cheese.
• Toss or stir well.
• Place on a serving platter-sprinkle with remaining cheese, aprinkly parsley evenly over pasta.
• Serve Immediately.

CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA

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.

COPYCAT CHEESECAKE FACTORY PASTA DI VINCI

Steps:

• Prepare pasta following the direction on pasta package.
• Saute onions, mushrooms and garlic in 1 tablespoon of the butter until tender. Remove the onions, mushrooms and garlic and set them aside.
• In the same pan, cook the chicken, stirring frequently. Remove the chicken and set aside until later.
• To the same pan, add 2 tablespoons butter and melt over a low-medium heat. Sprinkle the flour over the butter and stir to make a roux. Slowly add in the wine, water and heavy cream, stirring constantly. Cook over a medium heat until thickened, stirring often. Add the parsley and let simmer for a few minutes.
• Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes. Pour over the pasta and server with Parmesan cheese.