Cheesecake Factory Copycat Recipe

I don't really like Cheesecake Factory. I think their food is overpriced and not that good. There is only one dish I order there because it is the only thing I have found that is pretty tasty. Unfortunately, it's $17 for a small bowl of pasta. I definitely do not think it is worth that much and knew I could make the dish myself. So I searched the internet and found a copycat recipe that is pretty spot on. The ingredients are pretty cheap and a bottle of Madeira wine will run you about 10 bucks a bottle. I usually use a mix of fresh and dried shiitake mushrooms because dried ones are a little cheaper. This recipe is so easy and a great one to have on hand for a week night quick fix. 

Da Vinci Pasta
adapted from The 350 Degree Oven

• 1 lb penne pasta
• 5 chicken tenders
• 1 1/2 c. shitake mushrooms (3.5 oz)-can be dried or fresh
• 1/4 c. chopped red onions
• 1 clove garlic, chopped
• 2 T. olive oil
• 1 c. Madeira wine
• 2 T. unsalted butter
• 1 T. flour
• 1/2 c. heavy cream
• 1/4 c. water
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 T. parsley
• 3 T. grated parmesan cheese

1.  Slice 3.5 oz of shitake mushrooms (approximately 1 1/2 cups), discarding stems.

2.  Slice the chicken tenders into bite sized pieces, discarding any tendons or cartilage.

3.  Bring 2 quarts of water to a boil in a large pot.  Once boiling, add the penne pasta, and set timer to 9 minutes.  When done, drain the pasta and set aside.

4.  Add 1 T. olive oil to a large cast iron skillet, and heat on medium high.  Add the mushrooms and onions to the pan, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Saute the mushrooms until golden brown, then remove from the pan and set aside.

5.  Add the remaining oil to the pan, and add the chicken.  Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper.  Saute until golden brown, then set aside with the cooked mushrooms.

6.  Add the butter to the pan, and allow to melt.  Meanwhile, scrape the bottom of the pan with a wooden spoon.  

7.  Add the flour to the butter, cook and stir for 1 minute to create a roux.  (This will help thicken the sauce for the pasta).

8.  Turn off the heat.  Add the half and half and the Madeira.  Once the sizzling has subsided, turn the stove back on and heat to a gentle simmer.  You must cook this for several minutes to allow the alcohol to evaporate and to allow the flavor of the sauce to develop.

9.  After 2-3 minutes, taste the sauce, and if it seems too strong, add 1/4 c. water.  Add a little extra salt and pepper if needed.  Add the mushrooms and chicken back into the pan, and simmer 1-2 more minutes.

10.  Add the pasta into the pan, and stir.  Allow the pasta to heat for 1 minute, then turn off the heat and stir in the parsley and parmesan.