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Nutrition Facts
Serving Size 1 big bowl! 1720g Recipe makes 1 big bowl!)
Calories 3736
Calories from Fat 1486		(39%)
Amount Per Serving		%DV
	Total Fat 165.2g	254%
	Saturated Fat 83.4g	417%
	Monounsaturated Fat 58.6g
	Polyunsaturated Fat 13.0g
	Trans Fat 0.1g
Cholesterol 612mg		204%
Sodium 502mg		20%
Potassium 3468mg		99%
Total Carbohydrate 403.8g		134%
	Dietary Fiber 53.8g	215%
	Sugars 10.8g
Protein 130.5g		261%
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Penne With Chicken, Madeira Wine, and Mushrooms

Recipe #188900 | 1¼ hours | 25 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: cookiedog
Oct 3, 2006

I have never had this at the restaurant but I have enjoyed it at home. The Madeira wine gives the sauce a great flavor. This recipe is adapted from my local newspaper. Edit: After reading a couple of the reviews, I decided to change the name of this recipe. formerly titled Copycat: Cheesecake Factory Pasta Da Vinci.

1 big bowl! (change servings and units)

Ingredients

1 (1 lb) box penne pasta
2 tablespoons olive oil
3 large boneless skinless chicken breasts, diced
1 large red onion, finely chopped
1 (4 ounce) can sliced mushrooms, drained or 1/2 cup rehydrated shiitake mushroom
2 tablespoons minced garlic
1 cup madeira wine
1 cup heavy cream
1/2 cup sour cream
1-2 tablespoon butter

Directions

1
Cook pasta according to package directions. Place cooked and drained pasta in separate bowl.
2
Heat oil in skillet and saute chicken, onion, mushrooms, and garlic.Remove from skillet;set aside. Add wine to same skillet and simmer over medium heat until liquid is reduced by two-thirds. Add heavy cream and sour cream and heat through.
3
Remove from heat and swirl in butter. Toss with pasta.

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Featured Reviews for This Recipe

From: Chef #524520

On Jun 25, 2007

no kidding you never had it at the restaurant! followed the recipe to a tee, while not horrible, does not taste a thing like cheesecake factory's version.

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From: Kim127

On Feb 8, 2007

I thought the flavor of this was really wonderul, loved the chicken and mushrooms witht the Madeira wine. I used 10 oz of fresh mushrooms instead of the canned. After reducing the wine, I added the cream and it sorta curdled a little bit. I would maybe let the wine cool or add a little of the wine to the cream to temper it before I added the whole cup to the skillet. While it tasted really good, the sauce had a grainy appearance. The instructions omit where to add the sour cream and so I added it after I added the cream. I've never been to a Cheesecake Factory so I don't know how this compares to the original, but overall this is something I would definatley make again. Thanks cookiedog!!!

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From: BestCooker

On Nov 13, 2006

Made this for my family after my sister had a baby. Awesome!! Everyone loved it. My dad couldn't get enough. I added some diced ham and fresh asparagus for color. Great recipe and not heavy like a typical alfredo sauce.

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From: Extra Sauce Please

On May 21, 2008

While this was not a bad dish at all it still missed the extra umph that the restaurnt has. Something is missing from the dish that they have at the restaurant

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Read all 4 reviews