Weekly Updates

Let's join our newsletter!

Do not worry we don't spam!

Copycat Pasta Da Vinci

I fell in love with this high-protein dish at a 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.

Ingreadient:

    • 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

Directions :

    1. 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.
    2. To the same skillet, add wine and broth; bring 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.

Releted Recipes

Weekly updates

Join our newsletter for
latest updates!

Sign up to receive Our weekly newsletter to get new recipes delivered straight to your inbox!