Cheesecake Factory Pasta Da Vinci

Ingredients · for 6 (scales to your household)

• 1 pound Penne pasta $3.06
• 4 tablespoons Butter $0.81
• 1 pound Chicken breast meat $6.80
• 1/2 teaspoon Kosher salt $0.03
• 1/4 teaspoon Ground black pepper $0.03
• 1 Red onion $0.60
• 1 pound Shiitake mushrooms (sliced (you can use crimini if you want)) $4.88
• 2 cloves Garlic $0.06
• 1 cup Madeira wine $5.00
• 1 cup Chicken broth $0.53
• 1/2 cup Sour cream $0.78
• 1 cup Heavy cream $2.40
• 1/2 cup Parmesan cheese $1.35

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cook the pasta one minute shy of the directions on the box and drain.
2. In a cast iron skillet add 1 tablespoon of butter.
3. Add the chicken, salt and pepper in the pan on medium-high heat for 5-7 minutes, stirring once in the middle.
4. Remove the chicken from the pan and set it aside with the pasta.
5. Add in 1 tablespoon of butter.
6. Add in mushrooms and cook until browned, 5-7 minutes.
7. Add in 1 tablespoon of butter to the pan with the mushrooms and add your onions.
8. Cook on medium-low for 5-7 minutes or until caramelized.
9. Add in the garlic and cook one additional minute.
10. Add the wine and 1 cup chicken broth and let reduce by 3/4 of the liquid (10-12 minutes depending on how hot the skillet and flame are).
11. Add the sour cream, heavy cream, Parmesan cheese and final tablespoon of butter.
12. Whisk until it is well combined.
13. Add in the chicken and pasta and stir to combine.
14. Serve immediately.
15. Garnish with additional Parmesan cheese if desired.

Per serving