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White Lights on Wednesday

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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 | White Lights on Wednesday 

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Knock Off Buca di Beppo Penne San Remo

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Julie

Ingredients

Chicken

  • 2 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 chicken breasts (or 4 thin-cut breasts)

Pasta

  • 1 pound penne pasta
  • 3 tablespoons olive oil
  • 3/4 cup artichoke hearts quartered
  • 3/4 cup sun-dried tomatoes cut into strips
  • 1 tablespoon garlic minced
  • 1/2 cup green peas cooked (I left these out)
  • 3/4 cup white wine
  • 8 ounces Alfredo sauce
  • Salt & pepper to taste

Instructions

Chicken

  1. Preheat oven to 425 degrees F. Place baking pan in oven and melt 2 tablespoons butter in hot pan. Carefully remove pan from oven.

  2. In a shallow bowl, stir flour, Italian seasoning, salt, and pepper together with a fork. Dredge chicken breasts in flour and then place in buttered baking pan. Bake for 30 minutes, turn and bake for another 15-20 minutes. Chicken is done when the juices run clear and crust is golden.

  3. Remove chicken from pan and place on a cutting board. Let rest while preparing pasta.

Pasta

  1. Bring a large pot of water to a boil. Season generously with salt and cook pasta according to package directions until al dente. Drain pasta and set aside. (You can let the pasta cook while you make the sauce.)

  2. In a large, deep-sided saute pan, heat olive oil over medium to medium-high heat. Slice the chicken breast.

  3. Add sliced chicken, artichoke hearts, and half of the sun-dried tomatoes. Cook for 2 to 3 minutes and let the veggies at let them caramelized in the pan. Add garlic and cook for 1 minute.

  4. Deglaze pan with white wine and scrape up any brown bits from the bottom of the pan. Add Alfredo sauce to pan and stir into the wine. Add peas and cook for 2 to 3 minutes once sauce is simmering.

  5. Add cooked pasta to saute pan. Stir to combine. Check seasoning and add more salt and pepper to taste.

  6. Transfer pasta to a serving bowl, using a rubber spatula to get all those bits off the bottom of the pan. Try to get artichoke, tomatoes, peas, and chicken showing on top. (It's nice to see what you're seating.)

Recipe Notes

To save cooking time, you can substitute one rotisserie chicken from the store. Slice all the chicken up before adding to recipe.

Comments

  9. MM says

    I've never heard of this before, but dang there's some good stuff going on in this dish! (ok, so the wine speaks to me the most)
    Thanks for linking.

    Reply

  11. Pam says

    This sounds wonderful! I love Buca! But the closest one is 4 hours away, and I only get to go there about once a year. Thanks for sharing this. Found you at Jaqs Studio, Made by Me Wednesday. Hope you'll come visit! I'm a new follower.

    Reply

  14. Julie says

    Julie, this recipe sounds fabulous. I am going to have to try this one day. I've pinned it for future reference. Thanks for sharing on Marvelous Mondays!

    Julie

    Reply

  15. Michelles Tasty Creations says

    Julie,
    I think we have a Buca here in Sacramento but I haven't ever tried it. This dish sounds delicious. I LOVE pasta and can't wait to try this. Thanks so much for linking up to Creative Thursday each week to share your wonderful posts. Have a wonderful week ahead 🙂

    Michelle

    Reply

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