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Pasta Da Vinci in Madeira Wine Sauce
This Cheesecake Factory Pasta Da Vinci is a delicious and surprisingly easy copycat recipe, packed with flavor from Madeira wine, sautéed mushrooms and garlic.
Servings: 6 servings
servings
Equipment
- large skillet 12 inches
- Large saucepan for boiling pasta
- Mixing bowls
- spatula
- knife for cutting mushrooms and onions
Ingredients
For the chicken:
- 1 lb chicken tenders or breasts, sliced in 1 inch cubes
- Salt, to taste
For the veggies:
- 4 tablespoon butter
- 1 tablespoon olive oil
- 1 red onion, chopped
- 8 oz mushrooms, sliced
- 4 cloves garlic
Wine Sauce:
- 2 tablespoon butter
- 1 tablespoon flour
- 1 cup Madeira wine, (or fortified wine such as Sherry or Marsala)
- ½ cup heavy cream
- ½ cup chicken stock, (more if desired)
- ½ cup Parmesan
- Salt and pepper to taste
- ⅛ teaspoon red pepper flakes, (optional)
Pasta:
- 10 oz. any tubular pasta, (such as penne or rigatoni)
Instructions
Cook pasta
- Start boiling water to cook 10 oz of pasta al dente (not too soft – we will add it to the sauce later where it will have a chance to soften up) in salty water.
- Drain, but do not rinse.
Cook chicken
- Slice the chicken into bite sized pieces.
- Heat a stainless steel skillet over medium high, add 1 tablespoon olive oil and add the chicken cubes.
- Season chicken with salt as you cook.
- Saute until golden brown, remove chicken from the skillet
Cook onions and mushrooms
- Add butter to the now empty skillet and turn up heat to medium high.
- Add chopped red medium onion and cook for 4 minutes on medium heat until softened.
- Add sliced mushrooms to onions and continue cooking for 3-4 more minutes on medium high heat. Once browned, remove mushrooms and onions from the skillet onto a plate.
- Add butter to the now empty skillet and allow it to melt.
- Add chopped garlic and cook for 1 minute until translucent.
- Add 1 tablespoon flour to butter and cook and stir for 1 minute to create a roux. This will help thicken the sauce for the pasta.
Make Madeira wine sauce
- Reduce heat and add 1 cup Madeira. Once the sizzling has subsided, turn the stove back on and heat to a gentle simmer.
- Add heavy cream and chicken stock.
- Cook for 5 more minutes to allow the alcohol to evaporate and to allow the flavor of the sauce to develop.
- Turn off heat and add Parmesan. Allow it to mix with the sauce using a wooden spoon.
- Taste the sauce, and if it seems too strong, add additional ¼ cup chicken stock. Add a salt and pepper if needed.
- Add the mushrooms and onions back into the pan with the garlic, and simmer 1-2 more minutes.
Final assembly
- Add chicken into the pan, and simmer 1-2 more minutes.
- Now add cooked pasta into the pan, and stir.
- Allow the pasta to heat for 1 minute.
- Serve sprinkled with red pepper flakes (optional) and additional Parmesan.
Nutrition Facts
Pasta Da Vinci in Madeira Wine Sauce
Amount per Serving
Calories
653
% Daily Value*
Fat
26
g
40
%
Saturated Fat
14
g
88
%
Cholesterol
112
mg
37
%
Sodium
369
mg
16
%
Potassium
675
mg
19
%
Carbohydrates
63
g
21
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
31
g
62
%
Vitamin A
760
IU
15
%
Vitamin C
3.7
mg
4
%
Calcium
145
mg
15
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
