Steak Da Vinci Recipes

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COPYCAT PASTA DA VINCI



Copycat Pasta Da Vinci image

I fell in love with this dish at the restaurant and experimented until I could duplicate it at home. What's so nice is that the sauce can be made ahead and be refrigerated or frozen. Now you can have a delicious copycat Cheesecake Factory pasta da Vinci on a weeknight. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1 package (16 ounces) penne pasta
1 large red onion, diced
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 pound sliced fresh mushrooms
2 cups dry white wine
1 can (14-1/2 ounces) beef broth
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup half-and-half cream, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese, divided
Minced fresh parsley, optional

Steps:

  • Cook pasta according to package directions for al dente. Meanwhile, in a large skillet cook onion in oil over medium heat until softened, 4-5 minutes. Add garlic, cook 1 minute longer. Stir in chicken and mushrooms. Cook, stirring frequently, until chicken is no longer pink, 5-7 minutes. With a slotted spoon, remove mixture; set aside. , To the same skillet, add wine and broth; bring mixture to a simmer. Cook until liquid is reduced by half, 15-20 minutes. Reduce heat to low; add cream cheese and butter, whisking until melted. Whisk in cream, salt and pepper. Add chicken mixture to pan; heat through on low. Toss with pasta and 1/4 cup Parmesan cheese. Top with remaining 1/4 cup Parmesan cheese and if desired, parsley.

Nutrition Facts : Calories 634 calories, Fat 31g fat (16g saturated fat), Cholesterol 118mg cholesterol, Sodium 706mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g protein.

STEAK DA VINCI



Steak Da Vinci image

Make and share this Steak Da Vinci recipe from Food.com.

Provided by TheGrumpyChef

Categories     Steak

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/4 lbs boneless beef round steak, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped green bell pepper
1 garlic clove, minced
1/4 cup diced shallot
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 teaspoon beef bouillon granules
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 teaspoon garlic powder
1/2 cup sliced mushrooms
salt
pepper
8 ounces linguine, cooked, warm
1/4 cup chopped Italian parsley
1/4 cup parmesan cheese, grated

Steps:

  • Spray large skillet with cooking spray: heat over medium heat until hot.
  • Saute beef, onion, bell peppers, garlic, and shallots until meat is browned and onion tender, about 10 minute.
  • Add remaining ingredients, except salt and pepper, linguine, parsley and Parmesaon cheese, and simmer, covered, until meat is tender, 45 to 60 minutes.
  • Simmer, uncovered until thickened to desired consistency, about 15 minutes.
  • Season to taste with the salt and pepper.
  • Serve over linguine: sprinkle with parsley and Parmesan cheese.

Nutrition Facts : Calories 607.2, Fat 23.9, SaturatedFat 9.4, Cholesterol 96.2, Sodium 189.3, Carbohydrate 56.2, Fiber 4.9, Sugar 7, Protein 40.8

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