Today, I am recreating my favorite entrée from The Cheesecake Factory and flipping it on its head! I took their Pasta Da Vinci, which is basically penne in a madeira cream sauce with mushrooms, chicken and parm, and put my own spin on it by changing out the pasta, the preparation of the chicken, and adding a super fresh and zingy lemony arugula salad and homemade crispy prosciutto "breadcrumbs". This was incredible and I can't wait to make it again! I wouldn't change much about it, other than I will definitely double the sauce next time. There was just enough here to coat the pasta, but it's SO GOOD I want my pasta to almost be swimming in it. Recipe below reflects double sauce. :)
Ingredients:
2 shallots, minced
6 oz mushrooms of choice, sliced
5 cloves garlic, minced
2 cups Madeira wine
1 cup heavy cream
1 cup parmiggiano
1 lb mafaldine pasta
chicken cutlets (1 for each person you're feeding)
flour, egg wash and panko breadcrumbs for chicken
1-2 big handfuls of fresh arugula
juice of half a lemon and zest of a whole lemon
a few oz of prosciutto
butter + EVOO
salt + pepper
Method:
1. Add a couple tbsp butter + evoo to a pan over medium/medium low heat and add your shallots. Season with s+p, then sauté until slightly translucent, about a minute, then add your mushrooms.
2. Season again and sauté your mushrooms until they've softened slightly and browned, then add garlic and cook until fragrant, about a minute. Make sure there's enough fat in your pan for the mushrooms. Don't be afraid to add a little more butter and/or evoo to help them along if you need.
3. Next, add your madeira wine and bring to a low boil until the alcohol has cooked off. You'll know it's cooked off when it doesn't smell like alcohol anymore. Then, turn the heat down and add your cream and parmiggiano. Season again and let simmer while you cook your chicken and boil your pasta. Make sure you're tasting your sauce for seasoning! If you're worried about going overboard, start small. You can always add, you can't subtract.
4. Pound however many chicken breasts you're using down so they're the same thickness throughout and a bit thinner. Then season with s+p and dredge in seasoned flour, seasoned egg wash (an egg or two and a bit of water) and seasoned panko breadcrumbs, in that order, making sure to completely coat and shake off any excess at each step.
5. Add butter + evoo to a large frying pan set to medium heat and add your breaded chicken cutlets in. Don't overcrowd your pan, you can work in batches if you need. Just think about starting your pasta when you start your last batch of chicken. Fry till golden brown on either side and cooked through. Set aside onto a paper towel-lined plate or place in the oven on a baking sheet to keep warm if you're cooking in batches (225 is fine for up to 20-30 min)
6. While the chicken is cooking, prepare your prosciutto crumbs and arugula salad. For the salad, toss your arugula with a drizzle of evoo (olive oil btw), lemon juice and zest and some s+p, and set aside. For the prosciutto, I air fried mine for about 5 minutes at 400, then put them in my food processor and pulsed until it turned into crumbs. If you don't have an air fryer, you can try doing this in the oven instead at the same temp. Just keep it in there until it's crispy.
7. Cook your pasta a minute under al dente, reserve 1-2 cups of starchy pasta water and drain. Add to your madeira sauce and toss to coat, adding a bit of starchy pasta water to add to the sauce if you need.
8. To serve, top your creamy madeira mafaldine with your crispy chicken and arugula salad, then sprinkle on some parmiggiano and your prosciutto "breadcrumbs".
That's it! So freakin good guys. I hope ya'll love it!
Thanks so much for watching, guys!
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