Penne San Remo Inspired By Buca Di Beppo Recipes

BUCA DI BEPPO PENNE SAN REMO RECIPE

Steps:

• Preheat oven to 400°F.
• Prepare pasta according to package directions. Drain. Set aside.
• Place flour, Italian seasoning and black pepper in a bowl. Mix well.
• Dip chicken breasts in flour mixture. Turn to coat both sides.
• Place a pan, large enough to hold the chicken breasts laying flat, on the stovetop over medium high heat.
• Add butter. Heat until butter melts and is hot but not burning.
• Carefully add chicken breasts.
• Quickly sear breasts until they are lightly browned, about 1 minute. Turn and sear other side.
• Remove from pan and place on a baking sheet.
• Place in preheated oven. Cook until just done, about 15 minutes. Make sure they are done to an internal temperature of 165°F but do not overcook - they will cook a bit more when preparing the dish.
• Remove from oven.
• When cooled slightly, enough to touch, slice breasts onto 1/4-inch strips. Set aside.
• Wipe out cooled pan with a paper towel.
• Place on the stovetop over medium high heat.
• Add 2 - 3 tablespoons olive oil. Heat until oil is hot and shimmering.
• Carefully add chicken breasts, artichokes and 1/2 sun-dried tomatoes. Cook, stirring occassionally, until artichokes start to color, about 1 - 2 minutes.
• Add 1 tablespoon garlic. Continue to cook and stir for about 1 minute.
• Carefully pour in white wine. Stir and scrape bottom to deglaze the pan. Cook for about 1/2 minute.
• Add in Alfredo sauce. Stir to melt and combine.
• Add in peas. Stir to combine.
• Add in prepared pasta. Stir to combine and heat through.
• Taste. Add salt and pepper, to taste.
• Turn out into a serving bowl or onto individual serving plates, making sure to divide the chicken pieces evenly.
• Serve hot.

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.