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Pasta Da Vinci in Madeira Wine Sauce

Pasta Da Vinci recipe
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This Cheesecake Factory Pasta Da Vinci is a delicious and surprisingly easy copycat recipe, packed with flavor from Madeira wine, sautéed mushrooms and garlic.

Ingredients

Scale
  • 1 lb chicken tenders or breasts (sliced in 1 inch cubes)
  • Salt (to taste)
  • 4 tablespoon butter
  • 1 tablespoon olive oil
  • 1 red onion (chopped)
  • 8 oz mushrooms (sliced)
  • 4 cloves garlic
  • 2 tablespoon butter
  • 1 tablespoon flour
  • 1 cup Madeira wine ((or fortified wine such as Sherry or Marsala))
  • ½ cup heavy cream
  • ½ cup chicken stock ((more if desired))
  • ½ cup Parmesan
  • Salt and pepper to taste
  • 1/8 tsp red pepper flakes ((optional))
  • 10 oz. any tubular pasta ((such as penne or rigatoni))

Instructions

  1. Start boiling water to cook 10 oz of pasta al dente (not too soft we will add it to the sauce later where it will have a chance to soften up) in salty water.
  2. Drain, but do not rinse.
  3. Slice the chicken into bite sized pieces.
  4. Heat a stainless steel skillet over medium high, add 1 tbsp olive oil and add the chicken cubes.
  5. Season chicken with salt as you cook.
  6. Saute until golden brown, remove chicken from the skillet
  7. Add butter to the now empty skillet and turn up heat to medium high.
  8. Add chopped red medium onion and cook for 4 minutes on medium heat until softened.
  9. Add sliced mushrooms to onions and continue cooking for 3-4 more minutes on medium high heat. Once browned, remove mushrooms and onions from the skillet onto a plate.
  10. Add butter to the now empty skillet and allow it to melt.
  11. Add chopped garlic and cook for 1 minute until translucent.
  12. Add 1 tbsp flour to butter and cook and stir for 1 minute to create a roux. This will help thicken the sauce for the pasta.
  13. Reduce heat and add 1 cup Madeira. Once the sizzling has subsided, turn the stove back on and heat to a gentle simmer.
  14. Add heavy cream and chicken stock.
  15. Cook for 5 more minutes to allow the alcohol to evaporate and to allow the flavor of the sauce to develop.
  16. Turn off heat and add Parmesan. Allow it to mix with the sauce using a wooden spoon.
  17. Taste the sauce, and if it seems too strong, add additional 1/4 cup chicken stock. Add a salt and pepper if needed.
  18. Add the mushrooms and onions back into the pan with the garlic, and simmer 1-2 more minutes.
  19. Add chicken into the pan, and simmer 1-2 more minutes.
  20. Now add cooked pasta into the pan, and stir.
  21. Allow the pasta to heat for 1 minute.
  22. Serve sprinkled with red pepper flakes (optional) and additional Parmesan.

Nutrition

Find it online: http://ingredientidea.com/pasta-da-vinci-copycat-recipe/