Copycat Cheesecake Factory DaVinci Pasta

• 1 whole Large Red Onion, Diced
• 2 Tablespoons Olive Oil
• 2 whole Large Boneless, Skinless Chicken Breasts, Cut Into Bite Sized Pieces
• 1 pound Morel Or Shitake Mushrooms
• 2 cloves Garlic, Crushed
• 1 cup Madeira Wine; (can Use Marsala)
• 1 pound Penne Pasta
• 1/2 cups Sour Cream
• 1 cup Heavy Cream
• 2 Tablespoons Butter
• 1 pinch Salt/ground Pepper

1. Place the diced onions and olive oil in a pan over medium-low heat and cook slowly until caramelized.
2. They will get much softer and develop a rich brown color, this can take at least 20 minutes.
3. Add the chicken, mushrooms, and garlic to the pan and saute until the mushrooms soften and the chicken is cooked through.
4. Remove the mixture from the pan and set aside.
5. Add the wine to the pan and bring to a boil until it reduces by about 2/3 and you can no longer smell the alcohol.
6. While the wine boils, cook the penne according to package instructions, drain, and set aside when finished.
7. Reduce the heat in the pan with the wine and add the sour cream and the heavy cream, stirring until melted.
8. Add the butter and chicken mixture and stir.
9. Add salt and pepper if needed.
10. Toss the sauce with the penne and serve!
11. Tastes great when topped with Parmesan cheese.
12. Recipe from Susan Rogers (sujen) at BigOven.com.

red onion, olive oil, chicken breasts, mushrooms, garlic, madeira wine, pasta, sour cream, heavy cream, butter, salt

Taken from tastykitchen.com/recipes/main-courses/copycat-cheesecake-factory-davinci-pasta/ (may not work)