Buca Di Beppo Penne San Remo Recipes

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.

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.

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.