Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Copycat Buca di Beppo Penne Cardinale
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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.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
6 reviews
1 comment
ingredients
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
directions
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.
added by
ChefLu
nutrition data
987 calories, 41 grams fat, 108 grams carbohydrates, 42 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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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.