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Buca di Beppo Penne San Remo Recipe
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Buca di Beppo Penne San Remo Recipe

Make this Straight-From-the-Restaurant Buca di Beppo Penne San Remo Recipe at home. Buca di Beppo's Penne San Remo features chicken breasts, artichoke hearts, sun-dried tomatoes and peas tossed with pasta in a white wine cream sauce.
Prep Time20 minutes
Active Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Keyword: Buca di Beppo, Chicken Recipe, Pasta, Pasta Dish

Ingredients

  • 1 pound Penne Pasta
  • 1 1/2 tablespoons All-Purpose Flour
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon freshly ground Black Pepper to taste
  • 2 - 4 boneless skinless Chicken Breasts about 1/4-inch thick
  • 1 tablespoon Butter
  • 2 - 3 tablespoons Olive Oil
  • 3/4 cup marinated Artichokes cut into quarters
  • 3/4 cup Sun-Dried Tomato julienned
  • 2 tablespoons fresh Garlic minced
  • 3/4 cup White Wine
  • 1 1/2 cups Alfredo Sauce store bought or homemade
  • 1/2 cup Green Peas cooked
  • Salt and freshly ground Black Pepper to taste

Instructions

  • Preheat oven to 400°F.
  • Prepare pasta according to package directions. Drain. Set aside.
  • Place flour, Italian seasoning and black pepper in a bowl. Mix well.
  • Dip chicken breasts in flour mixture. Turn to coat both sides.
  • Place a pan, large enough to hold the chicken breasts laying flat, on the stovetop over medium high heat.
  • Add butter. Heat until butter melts and is hot but not burning.
  • Carefully add chicken breasts.
  • Quickly sear breasts until they are lightly browned, about 1 minute. Turn and sear other side.
  • Remove from pan and place on a baking sheet.
  • Place in preheated oven. Cook until just done, about 15 minutes. Make sure they are done to an internal temperature of 165°F but do not overcook - they will cook a bit more when preparing the dish.
  • Remove from oven.
  • When cooled slightly, enough to touch, slice breasts onto 1/4-inch strips. Set aside.
  • Wipe out cooled pan with a paper towel.
  • Place on the stovetop over medium high heat.
  • Add 2 - 3 tablespoons olive oil. Heat until oil is hot and shimmering.
  • Carefully add chicken breasts, artichokes and 1/2 sun-dried tomatoes. Cook, stirring occassionally, until artichokes start to color, about 1 - 2 minutes.
  • Add 1 tablespoon garlic. Continue to cook and stir for about 1 minute.
  • Carefully pour in white wine. Stir and scrape bottom to deglaze the pan. Cook for about 1/2 minute.
  • Add in Alfredo sauce. Stir to melt and combine.
  • Add in peas. Stir to combine.
  • Add in prepared pasta. Stir to combine and heat through.
  • Taste. Add salt and pepper, to taste.
  • Turn out into a serving bowl or onto individual serving plates, making sure to divide the chicken pieces evenly.
  • Serve hot.

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