Cheesecake Factory Pasta Da Vinci Copycat

8
Servings
60m
Prep Time
60m
Cook Time
2h
Ready In


"or can use fortified wine such as Sherry or Marsala They said 1 cup of wine I'm lightweight"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (219.5 g)
  • Calories 435.2
  • Total Fat - 15.2 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 74.3 mg
  • Sodium - 897.4 mg
  • Total Carbohydrate - 50.2 g
  • Dietary Fiber - 7.9 g
  • Sugars - 2.1 g
  • Protein - 24.8 g
  • Calcium - 110 mg
  • Iron - 1.4 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.2 mg

Step 1

Pasta:

Step 2

Add pasta to heavily salted boiling water and cook all dente

Step 3

Reserve 1/2 cup pasta water

Step 4

Drain

Step 5

Chicken:

Step 6

Slice the chicken into bite sized pieces.

Step 7

Heat a skillet over medium high

Step 8

Add 1 tablespoon olive oil and add the chicken cubes.

Step 9

Season chicken with salt to taste as you cook. Saute until golden brown, remove chicken from the skillet

Step 10

Veggies:

Step 11

Add the butter and oil from veggies to skillet

Step 12

Add onions

Step 13

Add mushrooms

Step 14

Add garlic

Step 15

Cook until translucent

Step 16

Season to taste

Step 17

Remove to chicken

Step 18

Wine sauce:

Step 19

Add butter and flour

Step 20

Cook a bit

Step 21

Add wine simmer down

Step 22

Add chicken and veggies back in simmer for 10 minutes until reduced

Step 23

Add pasta water in

Step 24

Add pasta

Step 25

Simmer 10 minutes

Step 26

Add cream

Step 27

Simmer 2 minutes

Step 28

Toss with cheese

Step 29

Season to taste

Tips & Variations


No special items needed.

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