Copycat Cheesecake Factory Pasta Di Vinci
Description
Make this restaurant dish in the comfort of your own home. Serve it with a veggie, salad and a crusty bread.
Ingredients
1 lb. penne pasta
1 large red onion, chopped
1 lb. fresh Shitake or Morel mushrooms, quartered
2 cloves garlic, chopped
1 lb. chicken breasts, cut into bite-sized pieces
6 T. butter, divided
2 T. flour
2 t. salt
1/2 t. freshly ground black pepper
1 c. Madeira or Marsala wine
1 c. heavy cream
1/2 c. sour cream
1 T. fresh parsley, chopped
Parmesan cheese
Directions
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Wash chicken and pat dry with paper towels; cut into bite sized pieces. Clean mushrooms; quarter. Chop garlic.
Cook pasta according to the directions on the package in well salted boiling water.
Saute onion, mushrooms and garlic in 1 T. butter until tender. Remove onion, mushrooms and garlic; set aside.
In the same pan, cook the chicken, stirring frequently. Remove chicken; set aside.
In the same pan, add 2 T. butter; melt over a low-medium heat. Sprinkle the flour over the butter; stir to make a roux. Slowly add in wine, and heavy cream, stirring constantly. Season to taste. Cook over a medium heat until thickened, stirring often. Add parsley and sour cream; simmer for a few minutes.
Add chicken, mushrooms, garlic and onions back in; simmer 2 minutes. Pour over the pasta; garnish with Parmesan cheese.
4 servings.