Go big or go home. Take joy in this family style favorite from Buca di Beppo. Sauteed chicken tenders and garlic deglazed in white wine with artichokes and cream. You'll need your appetite present to finish this pasta.
3 ounces olive oil
5 ounces green onions
2 ounces chopped garlic
1 pound chicken tenders
1 teaspoon salt
2 teaspoons crushed red pepper flakes
4 ounces white wine
10 ounces artichokes, quartered
12 ounces cream
1 1/2 ounce butter
1 3/4 pound cooked penne pasta
3 ounces grated Romano cheese
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.
ChefLu
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
June 27, 2013
This tastes EXACTLY like Buca's!!! Thank you soooooo much for this!
February 8, 2009
I have loved this recipe at buca and love it here in my home! It is absolutely 100% the same- and I know, I used to work there! The greatest part is the fact that the recipe uses the green onions. Buca cut out the green ones and put red instead when there was the salamanila scare a few years ago. A+++
May 12, 2008
I actually like this better than the original. It is great! I've made it like 15 times now, and I love it!
March 27, 2008
Just like the original ! this recipe taste really good and is not complicated.
sounds good but may i ask specifically what kind of cream you're talking about? (where it says 12 oz cream); and also are the chicken tenders already cooked or do we cook them in the saute pan?
December 28, 2003
We had recently dined at Buca's in Minneapolis and had ordered this entree and loved it. I made this recipe and had the couple we had dined with at Buca's over for "Buca's" nite at our house and we all loved it! They said it tasted exactly like Buca's. I added almost 5 ounces grated Romano and added it to the cream in the pan so it would thicken the sauce. I also used precooked fajita chicken instead of cooking fresh chicken and it was great.
December 28, 2003
We had recently dined at Buca's in Minneapolis and had ordered this entree and loved it. I made this recipe and had the couple we had dined with at Buca's over for "Buca's" nite at our house and we all loved it! They said it tasted exactly like Buca's. I added almost 5 ounces grated Romano and added it to the cream in the pan so it would thicken the sauce. I also used precooked fajita chicken instead of cooking fresh chicken and it was great.