Copycat Carrabba's Pasta Carrabba Recipe #369168
Simple and hearty, although not figure-friendly.
by SweetJezebel
2¼ hours | 1½ hours prep
SERVES 6
CHICKEN
- 6 chicken breasts, skinned & boned
- 6 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh basil leaf
- salt
- fresh ground pepper
SAUCE
- 3 tablespoons butter
- 4 medium shallots
- 2 cups cream
- 6 ounces fresh mushrooms
- 1 cup frozen English peas
- salt
- fresh ground pepper
PASTA
- 1 (9 ounce) package fresh fettuccine
- 2 ounces fresh grated parmesan cheese
- 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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5 stars