Delicious dish served at Buca Di Beppo. Tender chicken breast, artichoke hearts, sun-dried tomatoes and green peas tossed with imported Italian penne pasta in a white wine cream sauce. Note, since Buca is a restaurant, they use a pre-made Alfredo Sauce, and pre-cooked, breaded chicken breasts. This recipe reflects a more traditional, home-style cooking as opposed to the streamlined restaurant approach. Also at Buca, the chicken is added earlier in the cooking process (along with the artichokes and the sun-dried tomatoes.) They can do this because they use pre-made Alfredo sauce. Because this recipe involves making the Alfredo sauce, or white-wine cream sauce from scratch, it's better to add the chicken pieces at a later step so that the chicken retains some crispness and keeps from getting too mushy.
- 16 ounces penne pasta
- 1 lb boneless skinless chicken breast
- 1 1⁄2 tablespoons flour (for thickening the sauce)
- 1 cup flour (for chicken breading)
- 2 teaspoons italian seasoning (you may substitute a combo of basil, oregano, rosemary, thyme, marjoram, garlic)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil (for sauteeing the chicken)
- 1 tablespoon butter
- 3 tablespoons olive oil (for the sauce)
- 2 tablespoons fresh garlic (minced)
- 3⁄4 cup marinated artichoke (chopped into quarters)
- 1⁄2 cup green peas (cooked)
- 3⁄4 cup sun-dried tomato (julienne-cut)
- 1⁄3 cup white wine
- 1⁄2 cup heavy cream
- 3⁄4 cup parmesan cheese
- 1 pinch kosher salt (or amount according to taste. Table salt works fine)
- Cook Penne pasta according to packaging instructions (add salt.) Drain and set aside.
- Use a meat tenderizer to pound the meat to an even thickness (about 1/2 to 3/4 inch.) Cut the chicken breast in half, length wise.
- For breading the chicken breasts, combine flour, italian seasoning, salt, black pepper. Dredge chicken breasts on both sides with the flour mixture.
- In a large skillet, over medium heat, heat olive oil and butter then sauté the chicken on both sides, 3-5 minutes per side or until it turns golden brown.
- Remove the chicken from the pan and slice chicken into thin, bite-sized pieces about (3/8" thick.) Set aside. Remove as much of the cooked oil from the skillet and replace with fresh olive oil reserved for the sauce.
- Add minced garlic, sun-dried tomatoes, and artichokes. Stir for about 2 minutes.
- Sprinkle the pan with the flour reserved for thickening the sauce. Stir until all ingredients are covered with flour, about 30 seconds.
- Add the white wine and bring it to a boil. Once boiling, lower the heat to low medium and simmer for 2-3 minutes.
- When much of the wine has evaporated or the sauce starts to thicken,raise the heat to medium and add the cream and stir for 30-45 seconds until well incorporated.
- Add the parmesan cheese and stir to incorporate all the ingredients (cheese melts into the sauce).
- Add the green peas and stir for about three minutes.
- Add the sliced chicken and the pasta to the pan and mix with the sauce. Make sure the pasta is thoroughly coated with the sauce. Enjoy.