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Copycat Carrabba's Pasta Carrabba

Copycat Carrabba's Pasta Carrabba created by shuree728

Simple and hearty, although not figure-friendly.

Ready In:
2hrs 5mins
Serves:
Units:

ingredients

directions

  • Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
  • Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
  • Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
  • Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.
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RECIPE MADE WITH LOVE BY

@Pinay0618
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@Pinay0618
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"Simple and hearty, although not figure-friendly."
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  1. coppit
    I found the chicken kind of bland. Perhaps a brine followed by a spice rub and skillet blackening would work better?
    Reply
  2. shuree728
    Copycat Carrabba's Pasta Carrabba Created by shuree728
    Reply
  3. shuree728
    Copycat Carrabba's Pasta Carrabba Created by shuree728
    Reply
  4. shuree728
    This is a GREAT recipe! I love Carrabba's pasta weesie and this does taste just like the original! In addition to these ingredients, I also added 2 garlic cloves minced with the shallots, and some fresh parsley. I also used baby bella mushrooms instead of white mushrooms. In stead of chicken, I made this with fresh gulf shrimp, sea scallops and topped with some mussels. I seasoned the seafood with some cajun seasoning which I sauteed in some butter over high head for good texture and then cooked right into the cream sauce. My husband said it was one of the best meals he has ever had!
    Reply
  5. shuree728
    This is a GREAT recipe! I love Carrabba's pasta weesie and this does taste just like the original! In addition to these ingredients, I also added 2 garlic cloves minced with the shallots, and some fresh parsley. I also used baby bella mushrooms instead of white mushrooms. In stead of chicken, I made this with fresh gulf shrimp, sea scallops and topped with some mussels. I seasoned the seafood with some cajun seasoning which I sauteed in some butter over high head for good texture and then cooked right into the cream sauce. My husband said it was one of the best meals he has ever had!
    Reply
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