On our Disney trip last October, we ate in one of my favourite places, The Cheesecake Factory, and I had the most amazing pasta dish. It was one of the best meals I had on the whole holiday. I found a similar recipe online recently and adapted it to what I remembered and it was a resounding success! It was that good, I made it twice in less than a week!
Here is my recipe. It seems quite long and overwhelming but it isn't really. I'd say to set aside an hour or so and take your time doing it all, it really is worth it. Also, this is my first time writing a recipe so I hope it reads right.
Ingredients
2 chicken breasts
Extra virgin olive oil
Salt
Pepper
500g farfalle pasta (bowtie)
160g diced pancetta (approximately 2 small packs)
200g button mushrooms
1 large onion, sliced
50g sundried tomatoes
150ml white wine
300ml double cream
1 head/bulb garlic
50g grated parmesan
Directions:
1. Preheat the oven to gas mark 5/190C
2. Peel the outer layer of the garlic head/bulb skin, leaving the individual cloves intact, and cut off the top 1/2 inch or so of the whole garlic bulb. Put the garlic bulb on a piece of foil large enough to cover and drizzle extra virgin olive oil over it, and use your fingers to rub it in. Cover the garlic with the foil and put on a baking tray
3. Place the chicken breasts on a piece of foil large enough to turn up the edges, and put on the same baking tray as the garlic. Rub with 2 tablespoons of extra virgin olive oil and season with salt and pepper. Roast in the oven for approximately 20 minutes for the chicken (check it is cooked all the way through at the thickest part, and cook for longer if needed) then remove and set aside to cool down. Once cool enough to touch, shred the chicken and put into a bowl. Keep the drippings/juice in the foil to add to the dish later. The garlic needs at least 45 minutes in total. If after 45 minutes the garlic is not squishy to touch, bake for another 10-15 minutes. Once the garlic is cooked through and squishy, carefully squeeze the individual cloves out into a bowl (very carefully, these are so, so hot!) and mash into a paste with a fork
4. In the meantime, while the garlic is still roasting, heat 1 tablespoon of extra virgin olive oil in a large frying/saute pan (this needs to be fairly large as you will be adding the pasta at the end). Add the diced pancetta and cook until it has all gone brown and crispy, but not burnt. Using a slotted spoon, remove the pancetta from the pan and put on a plate lined with kitchen roll to drain any excess oil and set aside with the chicken
5. In the same pan with the left over oil and pancetta fat, and the mushrooms (I cut mine in half) and cook on a medium to high heat, for about 4-5 minutes. Now add the onions to the mushrooms and cook on a medium to low heat until they have caramelised. Next, add the sundried tomatoes and cook for a further 2-3 minutes
6. Once you have added the sundried tomatoes, boil the kettle to cook the pasta.
7. While the kettle is boiling, add the white wine to the pan with the mushrooms, onions and sundried tomatoes and bring to a simmer and then cook until it has reduced by half. Make sure you scrape the bottom of the pan to get any of the lovely brown bits from when the pancetta cooked
8. While the pan is simmering and once your kettle has boiled, cook the pasta as you usually would. I add salt to my boiling water and then add the pasta and cook to the packet instructions. Once cooked, drain the pasta but keep 50ml of the water as it may be needed later
9. Going back to the pan with the mushrooms, onions, sundried tomatoes and wine, the simmering of the wine should only take a few minutes so you will need to go back to this whilst the pasta is cooking. The cream now needs adding and bringing to a simmer again. Add the roasted garlic paste to the sauce, along with the drippings/juice from the chicken in the foil from earlier. Stir so that everything is all mixed together. Add the shredded chicken and cook for about 5 minutes
10. Now add the grated parmesan and stir in well. If the sauce seems too thick, gradually add the 50ml of leftover pasta water to thin it out a bit. Add salt and pepper to taste (if you wish) and then add the drained pasta. Stir so that all the pasta is covered in the sauce and then stir in the cooked pancetta
11. Serve and enjoy!
And that is my Cheesecake Factory recipe for Farfalle with Chicken and Roasted Garlic. If anyone makes this, I would love to hear how you get on.
Here is my recipe. It seems quite long and overwhelming but it isn't really. I'd say to set aside an hour or so and take your time doing it all, it really is worth it. Also, this is my first time writing a recipe so I hope it reads right.
Farfalle with Chicken and Roasted Garlic
Ingredients
2 chicken breasts
Extra virgin olive oil
Salt
Pepper
500g farfalle pasta (bowtie)
160g diced pancetta (approximately 2 small packs)
200g button mushrooms
1 large onion, sliced
50g sundried tomatoes
150ml white wine
300ml double cream
1 head/bulb garlic
50g grated parmesan
Directions:
1. Preheat the oven to gas mark 5/190C
2. Peel the outer layer of the garlic head/bulb skin, leaving the individual cloves intact, and cut off the top 1/2 inch or so of the whole garlic bulb. Put the garlic bulb on a piece of foil large enough to cover and drizzle extra virgin olive oil over it, and use your fingers to rub it in. Cover the garlic with the foil and put on a baking tray
3. Place the chicken breasts on a piece of foil large enough to turn up the edges, and put on the same baking tray as the garlic. Rub with 2 tablespoons of extra virgin olive oil and season with salt and pepper. Roast in the oven for approximately 20 minutes for the chicken (check it is cooked all the way through at the thickest part, and cook for longer if needed) then remove and set aside to cool down. Once cool enough to touch, shred the chicken and put into a bowl. Keep the drippings/juice in the foil to add to the dish later. The garlic needs at least 45 minutes in total. If after 45 minutes the garlic is not squishy to touch, bake for another 10-15 minutes. Once the garlic is cooked through and squishy, carefully squeeze the individual cloves out into a bowl (very carefully, these are so, so hot!) and mash into a paste with a fork
4. In the meantime, while the garlic is still roasting, heat 1 tablespoon of extra virgin olive oil in a large frying/saute pan (this needs to be fairly large as you will be adding the pasta at the end). Add the diced pancetta and cook until it has all gone brown and crispy, but not burnt. Using a slotted spoon, remove the pancetta from the pan and put on a plate lined with kitchen roll to drain any excess oil and set aside with the chicken
5. In the same pan with the left over oil and pancetta fat, and the mushrooms (I cut mine in half) and cook on a medium to high heat, for about 4-5 minutes. Now add the onions to the mushrooms and cook on a medium to low heat until they have caramelised. Next, add the sundried tomatoes and cook for a further 2-3 minutes
6. Once you have added the sundried tomatoes, boil the kettle to cook the pasta.
7. While the kettle is boiling, add the white wine to the pan with the mushrooms, onions and sundried tomatoes and bring to a simmer and then cook until it has reduced by half. Make sure you scrape the bottom of the pan to get any of the lovely brown bits from when the pancetta cooked
8. While the pan is simmering and once your kettle has boiled, cook the pasta as you usually would. I add salt to my boiling water and then add the pasta and cook to the packet instructions. Once cooked, drain the pasta but keep 50ml of the water as it may be needed later
9. Going back to the pan with the mushrooms, onions, sundried tomatoes and wine, the simmering of the wine should only take a few minutes so you will need to go back to this whilst the pasta is cooking. The cream now needs adding and bringing to a simmer again. Add the roasted garlic paste to the sauce, along with the drippings/juice from the chicken in the foil from earlier. Stir so that everything is all mixed together. Add the shredded chicken and cook for about 5 minutes
10. Now add the grated parmesan and stir in well. If the sauce seems too thick, gradually add the 50ml of leftover pasta water to thin it out a bit. Add salt and pepper to taste (if you wish) and then add the drained pasta. Stir so that all the pasta is covered in the sauce and then stir in the cooked pancetta
11. Serve and enjoy!
And that is my Cheesecake Factory recipe for Farfalle with Chicken and Roasted Garlic. If anyone makes this, I would love to hear how you get on.
Wow awesome recipe we tried it.
ReplyDeleteThat's great, glad you liked it and thanks for letting me know.
ReplyDelete