Knock Off Buca di Beppo Penne San Remo

I worked at Buca for 9 months. I got hired the week after my birthday. I trained for a week and a half. The next week I found out I was pregnant. So I put in 9 months and bailed to be mommy at home again. Buca introduced me to Eggplant Parmesan (SO GOOD!), Chicken Glorioso and Penne San Remo.  Who's a pasta fiend?  ME!!!

To my supreme delight I found a copy cat recipe for Buca's Penne San Remo.  Sun dried tomatoes, artichoke hearts, wine, pasta, chicken.  Sold!  Get your fork and get to cookin'.

Knock Off Buca di Beppo Penne San Remo

From Memo's Kitchen

Ingredients:

2 ounces olive oil

2 chicken breasts, cooked and sliced

4 artichoke hearts, quartered

3 to 4 sun-dried tomatoes, cut into strips

2 garlic cloves, minced

1/8 teaspoon salt

1/8 teaspoon pepper

3 ounces white wine

8 ounces Alfredo sauce

2 ounces peas  {I left these out, I don't do peas}

12 ounces penne pasta  {or your favorite pasta}

Directions:

1. In a large saute pan, heat oil over medium heat.
2. Add chicken, artichoke hearts, and sun-dried tomatoes and cook for 1 minute.  Add garlic, salt, and pepper; cook for 1 minute more to caramelize garlic.
3. Deglaze pan with white wine and scrape up any brown bits from the bottom of the pan.
4. Add Alfredo sauce and peas.  Simmer until sauce beings to bubble, stirring occasionally to prevent burning.
5. Add drained pasta and toss with sauce.
6. Place pasta in a bowl reserving as many ingredients as possible for the top.  Top with grated Parmesan cheese and parsley.

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