Terrific Tuesday

Terrific Tuesday~ with a recipe!

I've enjoyed this dish every time I've gone to The Cheesecake Factory.  It is so very good.  If you don't cook with wine, you could substitute juice, a good balsamic, or vinegar for the madeira.

I also stumbled on a couple neat websights.  Thought I'd share.  www.all-restaurantrecipes.com

www.restaurantrecipesbook.com



Pasta Da Vinci

• Penne Pasta – Enough for 2 servings according to the box
• 1/4 Red Onion – Chopped
• 1/2 cup Button Mushrooms – quartered
• 1 tsp Garlic – chopped, not minced or crushed
• 1/2 lb Chicken Breast – Cut into bite-size pieces
• 3 Tbsp Butter
• 1 Tbsp Flour
• 1 tsp Salt
• 1 cup Madeira wine (red)
• 1/2 cup Water
• 2 Tbsp Heavy Cream
• 1 Tbsp Parsley

Directions

1. Follow the directions on the box for the pasta.  Make sure you cook them “al dente”.
2. Saute onions, mushrooms and garlic in 1 Tbsp of the butter until tender.
3. Remove the onions, mushrooms and garlic and set them aside until later.
4. In the same pan, cook the chicken, stirring frequently.
5. Remove the chicken and it aside until later.
6. To the same pan, add 2 Tbsp butter and melt over a low-medium heat.
7. Sprinkle the flour over the butter and stir to make a roux.
8. Slowly add in the wine, water and heavy cream, stirring constantly.
9. Cook over a medium-high heat until thickened – Stirring often to keep it from sticking to the bottom of the pan.
10. Add the parsley and let simmer for a few minutes.
11. Add the chicken, mushrooms, garlic and onions back in and simmer for 2 more minutes.
12. Pour over the pasta and serve with Parmesan cheese.