When I get a dish like this from the restaurant, I can't help but think how much cream and butter and cheese and fat is in there. That's why, of course, it tastes so good! For true restaurant style, go with butter instead of olive oil, and heavy cream instead of fat free half and half; increase parmesan cheese to 3/4 cup. This recipe below is less rich but still tastes really good.
Ingredients:
- 16 oz penne pasta
- 1 lb boneless skinless chicken breast, cooked and sliced
- 1½ tbsp all-purpose flour
- 3 tbsp olive oil
- 2 tbsp fresh garlic, minced
- 3/4 cup marinated artichoke, chopped into quarters
- 1/2 cup cooked green peas (I use frozen)
- 1/2 cup sun-dried tomatoes, julienne cut
- 1/2 cup white wine
- 1 cup fat free half and half (or regular half and half, or heavy cream)
- 1/2 cup shredded parmesan cheese, plus extra for garnish
- salt and black pepper to taste
- Cook penne pasta in salted water according to the package instructions. Drain and set aside.
- In a large skillet, add olive oil and heat. Add minced garlic and artichokes and cook on medium heat for about 2 minutes.
- Sprinkle the flour over the pan ingredients. Stir until all ingredients are coated with flour, about 30 seconds.
- Add the white wine and bring to a boil. Then lower the heat and simmer for 2-3 minutes.
- When much of the wine has evaporated and the sauce starts to thicken, raise the heat back to medium and add the half and half. Stir until well incorporated and cook until sauce is thickened.
- Add the parmesan cheese and stir until just melted into the sauce.
- Stir in the peas and sun-dried tomatoes. Season to taste with salt and black pepper.
- Stir in the sliced chicken to coat with sauce.
- In a large serving bowl or platter, pour the sauce mixture over pasta and mix thoroughly. Garnish with more parmesan cheese and some parsley if desired, and serve.
Go to Buca di Beppos Restaurant Penne San Remo for the ACTUAL Buca di Beppo recipe as given on ABC news.
