FETTUCCINE ALFREDO CHEESECAKE FACTORY RECIPES

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CHICKEN FETTUCCINE - THE CHEESECAKE FACTORY COPYCAT RECIPE ...



Chicken Fettuccine - the Cheesecake Factory Copycat Recipe ... image

Fettuccine with chicken, fresh tomato and a garlic-parmesan sauce. From America's Most Wanted Recipes.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2-4 serving(s)

Number Of Ingredients 14

8 ounces fettuccine
2 tablespoons olive oil
1 tablespoon chopped garlic
1/4 red onion, minced
6 medium mushrooms, sliced thin
1/4 cup white wine
1/4 cup chicken broth
1 tomatoes, peeled, seeded, and diced
6 fresh basil leaves, chopped (or more to taste)
2 grilled boneless chicken breasts, cut into strips
2 tablespoons butter
salt and pepper
parmesan cheese (to garnish)
minced green onion (to garnish)

Steps:

  • Add the pasta to boiling salted water. As the pasta cooks, heat the olive oil in a 12-inch saute pan.
  • Add the garlic to the pan and saute for about 30 seconds.
  • Add the red onion and mushrooms and saute for 2 minutes.
  • Add the white wine and reduce by half, then add the chicken broth and reducce by half.
  • Add the tomato, basil, and grilled chicken.
  • Saute for 1 minute, then add the butter to the sauce.
  • Mix with the cooked, drained pasta. Add salt and pepper to taste.
  • Top with grated Parmesan cheese and garnish with green onions and serve.

Nutrition Facts : Calories 972.9, FatContent 44, SaturatedFatContent 14.5, CholesterolContent 219.1, SodiumContent 301.2, CarbohydrateContent 89.2, FiberContent 5.4, SugarContent 5.7, ProteinContent 49.8

COPYCAT CHEESECAKE FACTORY BISTRO SHRIMP PASTA RECIPE ...



Copycat Cheesecake Factory Bistro Shrimp Pasta Recipe ... image

Recreate the Cheesecake Factory Bistro Shrimp Pasta with this simple recipe and enjoy it with fried shrimp and fresh veggies in lemon basil cream sauce.

Provided by Andrea

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 21

1 lb linguini, or angel hair spaghetti
½ tsp salt
½ cup quartered button mushrooms
1 cup preferably grape tomatoes, halved tomatoes
2 tbsp olive oil
4 tbsp butter
4 minced garlic cloves
2 cups heavy whipping cream
2 cups chicken broth
½ cup lemon juice
4 tbsp cornstarch
½ tsp ground black pepper
1 cup chopped fresh basil
1 lb deveined and with tail-on raw shrimp
2 beaten eggs
1 cup flour
1 cup panko
1 tsp garlic powder
1 tsp Italian seasoning
3 tbsp unsalted butter
3 tbsp olive oil

Steps:

  • Saute the mushrooms in oil.
  • Add the tomatoes and continue sauteing until warm. Set aside.
  • Add the salt to a pot of water and boil pasta until al dente.
  • Set the pasta aside covered with a little oil so it doesn't stick together.
  • Melt the butter in a large skillet.
  • Add the garlic and saute for 2 minutes.
  • Add the cream and chicken broth. Bring it to a simmer and cook for about 8 minutes or until the mixture has reduced by half.
  • Whisk the freshly squeezed lemon juice and cornstarch together until smooth.
  • Add the lemon mixture to the cream mixture and whisk constantly for 2 minutes.
  • Let it cook under the lowest heat just to keep warm. Add in basil and pepper.
  • Sift the flour and garlic powder, then add in the panko and Italian seasoning.
  • Dip the raw shrimp in eggs and then transfer to coat with panko breadcrumbs and flour mixture.
  • Fry in butter and oil for a few minutes until golden brown.
  • Allow them to drain on a paper towel covered plate and cook the remainder of shrimp the same way.
  • Plate your cooked pasta.
  • Add the desired amount of cream sauce. Top with tomatoes, mushrooms, and shrimp to finish, and enjoy!

Nutrition Facts : Calories 1,543.00kcal, CarbohydrateContent 137.00g, CholesterolContent 554.00mg, FatContent 88.00g, FiberContent 6.00g, ProteinContent 50.00g, SaturatedFatContent 39.00g, ServingSize 4.00 , SodiumContent 1,934.00mg, SugarContent 6.00g

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