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This is a delightful dish. It is rich and creamy and very well balanced. The bold flavors of the marinated artichoke, sun-dried tomatoes, and garlic blend so well with the seasoned pan-browned chicken, the cream, the delicate green peas, and white wine. The green peas and the sun-dried tomatoes give the dish a vibrant contrasting color and a striking appearance. You can taste every component individually as you savor their synergy in combination. This is a memorable dish fit for cherished guests, yet it is simple enough to whip up for a casual family meal. Pair it with some homemade thin crust pizza for appetizers and a green salad and it easily serves five or six people. I used Pinot Grigio for the white wine, and it was perfect. I can't help but wonder how a slightly sweeter wine, maybe a Soave, might do for this dish. I think it would complement the creaminess of the dish. I stayed pretty much true to the recipe, although I didn't precisely measure every ingredient. I used a bit too much flour and had to add a bit more cream to compensate and to get the consistency where I wanted it. And being cajun, I could not help but add 1/4 tsp of Cayenne pepper and 1/4 tsp of white pepper. Sorry about that. The dish certainly doesn't need it, it's just my love of cayenne needing satisfaction. Let me tell you how I came upon Chef VInce Ang's Penne San Remo recipe. I recently visited Buca di Beppo and ordered their version of this dish. I was so impressed with it that I decided to see if I could find any hints online to help me make a similar dish. I am so happy I found this most exquisite example! Thank you Chef Vince Ang. I love your recipe. It's a winner. The way you prepare the chicken makes it much better (more flavorful, and with better consistency) than the over-marinated salty/mushy chicken in the Buca di Beppo dish that inspired your creation. To anyone else considering this recipe, you have my hearty recommendation. Try it, and you won't be disappointed.
Delicious! Next time I would add the peas towards the end. Mine lost their pretty bright green color. I would also add 2 jars of artichoke hearts. I thought 1 might be close to 3/4 cup, but I would have liked more. Other than that, everything was perfect! I don't have a Buca di Beppo near me, but I will be enjoying this dish at home!
I used a 10.5 in cast iron chicken fryer for the pan which worked very well. My recommendations are; Measure the flour to be added to the sauce before you are making it as the sauce cooks very quickly, Rinse the the sun dried tomatoes if canned as the oil will change the color and texture of your sauce. Made this recipe for a family dinner which fed eight people. Goes very well with some homemade bread.
Good dish! There are a lot of steps and a lot of ingredients, so it's somewhat expensive and takes a while to prepare, but the end product is very tasty, and if you're only cooking for two, you'll definitely have enough left over for a second meal. Fancy enough to impress a date, yet big enough to feed a family.
Great recipe for an Italian meal. I used bow tie pasta, less sun dried tomato but added milk to have more sauce. Loved it and will have it many times. The artichokes really added to the flavor with the garlic and I added mushroom rather than peas. The chicken was so tender and nice. I used Reisling for the wine and was great. Made half a recipe for the two of us, DH finished it with no problem.