Penne San Remo Inspired By Buca Di Beppo Food
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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