Cheesecake Factory Pasta Da Vinci

Name: Cheesecake Factory Pasta Da Vinci (Upgraded)
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Chicken breasts-boneless, skinless; 1 tbsp Olive oil; 1 tsp Garlic powder; 1 tsp Dried oregano; 1/2 tsp Salt; 1/4 tsp Black pepper; 3 tbsp Olive oil; 3 cloves Garlic-minced; 1 cup Heavy cream; 1/2 cup Chicken broth-low sodium; 1/2 cup Sun-dried tomatoes-oil-packed, drained and chopped; 1/2 cup Parmesan cheese-freshly grated; 1 tbsp Lemon juice-freshly squeezed; 1/2 tsp Red pepper flakes; 1/4 cup Dry white wine; 1 lb Fettuccine pasta; 1.5 cups Spinach-fresh; 3/4 cup Cremini mushrooms-sliced

⏱1h 15m

👥4

🔥900 cal

Medium

🍽️Italian

An improved version of Pasta Da Vinci, using higher-quality ingredients and a more nuanced sauce.

1 lb Chicken breasts-boneless, skinless

1 tbsp Olive oil

1 tsp Garlic powder

1 tsp Dried oregano

1/2 tsp Salt

See all 18 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥900 cal

Medium

🍽️Italian

An improved version of Pasta Da Vinci, using higher-quality ingredients and a more nuanced sauce.

#pasta #chicken #italian #creamy #wine

Instructions

Marinate Chicken with Olive oil, Garlic powder, Oregano, Salt, and Pepper for at least 30 minutes.
Cook Chicken in a skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let rest and then slice.
Cook Pasta according to package directions.
While pasta cooks, prepare Sauce: Heat Olive oil in a large skillet over medium heat. Add Garlic and cook until fragrant, about 30 seconds.
Deglaze the pan with White wine, scraping up any browned bits.
Add Heavy cream and Chicken broth to the skillet. Bring to a simmer.
Stir in Sun-dried tomatoes, Parmesan cheese, Lemon juice, and Red pepper flakes.
Add Spinach and Mushrooms to the Sauce and cook until wilted, about 3-5 minutes.
Add cooked Pasta and sliced Chicken to the Sauce. Toss to combine.
Serve immediately, garnished with extra Parmesan cheese.

Ingredients

1 lb 450 g Chicken breasts-boneless, skinless
1 tbsp 15 mL Olive oil
1 tsp 5 mL Garlic powder
1 tsp 5 mL Dried oregano
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
3 tbsp 45 mL Olive oil
3 cloves 15 mL Garlic-minced
1 cup 240 mL Heavy cream
1/2 cup 120 mL Chicken broth-low sodium
1/2 cup 120 mL Sun-dried tomatoes-oil-packed, drained and chopped
1/2 cup 120 mL Parmesan cheese-freshly grated
1 tbsp 15 mL Lemon juice-freshly squeezed
1/2 tsp 2.5 mL Red pepper flakes
1/4 cup 60 mL Dry white wine
1 lb 450 g Fettuccine pasta
1.5 cups 210 g Spinach-fresh
3/4 cup 105 g Cremini mushrooms-sliced

Equipment

Large skillet
Large pot
Cutting board
Knife
Mixing bowl

Instructions

Marinate Chicken with Olive oil, Garlic powder, Oregano, Salt, and Pepper for at least 30 minutes.
Cook Chicken in a skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let rest and then slice.
Cook Pasta according to package directions.
While pasta cooks, prepare Sauce: Heat Olive oil in a large skillet over medium heat. Add Garlic and cook until fragrant, about 30 seconds.
Deglaze the pan with White wine, scraping up any browned bits.
Add Heavy cream and Chicken broth to the skillet. Bring to a simmer.
Stir in Sun-dried tomatoes, Parmesan cheese, Lemon juice, and Red pepper flakes.
Add Spinach and Mushrooms to the Sauce and cook until wilted, about 3-5 minutes.
Add cooked Pasta and sliced Chicken to the Sauce. Toss to combine.
Serve immediately, garnished with extra Parmesan cheese.

Nutrition per serving

Calories 900

Ratings & Reviews

0 reviews

Cheesecake Factory Pasta Da Vinci

Cheesecake Factory Pasta Da Vinci

Ratings & Reviews

Comments

You May Also Like