Buca Di Beppo Penne San Remo Recipes

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.

COPYCAT BUCA DI BEPPO PENNE SAN REMO

Steps:

• Preheat oven to 425 degrees F. Place baking dish in your oven. Once the dish is hot, carefully remove it from the oven and the butter and let it melt in the dish.
• In a shallow bowl, stir together the flour, Italian seasoning, salt, and pepper. Dredge chicken breasts in flour and then place them in the buttered baking pan.
• Bake for 30 minutes. Then turn the chicken and bake for another 15-20 minutes. The chicken is done when the juices run clear and the crust is golden. Remove chicken from baking dish and place on a cutting board. Let rest while preparing pasta.
• Bring a large pot of water to a boil. Season generously with salt and cook pasta according to package directions until al dente. Drain pasta and set aside.
• While the pasta is cooking, heat olive oil over medium heat in a large, deep-sided skillet.
• Slice the chicken and add it to the skillet along with the artichoke hearts and half of the sun-dried tomatoes. Cook for 2 to 3 minutes to caramelize the veggies and chicken. Add the garlic and cook for 1 minute.
• Pour in the white wine to deglaze, and scrape up any brown bits stuck to the bottom of the pan. Add Alfredo sauce and stir into the wine. Add peas (if using) and cook for 2 to 3 minutes.
• Once the sauce is simmering and slightly thickened, add in the cooked pasta and stir into the sauce. Check the seasoning and salt and pepper to taste.
• Transfer pasta to a large serving bowl or portion into pasta bowls for serving. Try to get some of the artichoke hearts, tomatoes, peas, and chicken showing on top. (It's nice to see what you're seating.) Serve warm.