Buca Di Beppo Penne Cardinale Recipes

CHOPPED ANTIPASTI SALAD (BUCA DI BEPPO COPYCAT)

Steps:

• Slice the red onion and put the pieces in a small bowl of cold water for 30 minutes. Drain and set aside.
• Wash and dry the lettuce and tear into bite-sized pieces. Place in the bottom of a large salad bowl.
• Layer the rest of the ingredients on top of the lettuce.
• Toss before serving.
• Dress with Better-Than-Olive-Garden Copycat Italian Dressing or your favorite Italian dressing.

BUCA DI BEPPO PENNE CARDINALE

Steps:

• Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
• Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
• Portion the drained quartered artichoke hearts to 10 ounces.
• In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
• Saute for 3-4 minutes, until the garlic and onions are slightly browned.
• Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
• Deglaze the pan with white wine.
• Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
• Toss with the cooked penne and then the romano cheese.

PENNE SAN REMO (INSPIRED BY BUCA DI BEPPO)

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.