Thursday, 17 November 2011

Pasta Copycat Recipes From Famous Restaurant

Home cooks and chefs have spent hours time testing recipes from famous restaurant. Now you can make these copycat or clone recipes from the comfort of your home. We all have our favorite restaurant pasta dishes. Has it every occurred to you that you can make the same meals at home. The Cheesecake Factory was founded by Oscar and Evelyn Overton. In the late 1940′s Evelyn Overton opened a cheesecake shop in Detroit, Michigan. Evelyn Overton created over 20 cheesecake varieties and other desserts. The first Cheesecake Factory Restaurant® as opened in Beverly Hills, California. The founder of the first restaurant was their son, David Overton. David Overton established a restaurant that offered fresh quality ingredients with creative and numerous menu selections. Home cooks and chefs have spent hours time testing recipes from restaurant secret recipes. Copycat recipes that have the distinctive taste and flavors of your favorite restaurant dishes. Cook your favorite restaurant recipe secret from the comfort of your home. Try this pasta dish at home and see if you can tell the difference.Copycat Cheesecake Factory’s Copycat Louisiana Chicken Pasta Pasta Copycat RecipeIngredients:Chicken4 tablespoons vegetable oil6 skinless boneless chicken breast halves3/4 cup bread crumbs1/4 cup grated Parmesan cheese1 cup milk2 tablespoons flourCajun Sauce:1 tablespoon butter1 small yellow bell pepper, chopped1 small red bell pepper, chopped3/4 small red onion, chopped3 whole garlic cloves, minced1 teaspoon crushed red pepper1 1/4 pints whipping cream1 cup low-salt chicken broth4 tablespoons fresh basil, thinly sliced1 cup grated Parmesan cheese1 package bow-tie pasta1 cup mushrooms, slicedsalt and pepperMelt butter in heavy large skillet over medium-high heat. Addyellow and red bell peppers, mushrooms, and onion to same skilletand saute until crisp-tender, about 4 minutes.Add minced garlic and crushed red pepper to skillet and saute 2 or3 minutes.Add whipping cream and chicken stock. Simmer until sauce re-heatsand thickens slightly, about 5 minutes.Add basil and 1 cup grated Parmesan cheese to sauce, stirring toincorporate. Season sauce to taste with salt and pepper. Reduceheat to low, simmer. Sauce will reduce and thicken.Cook chicken:Wash and drain chicken breasts. Pound until very thin, as thin orthinner then 1/4-inch thick (the thinner the chicken breasts thebetter).Mix breadcrumbs, flour, and Parmesan cheese together. Place milk indish for dipping.Dip chicken in breadcrumb mixture and then in milk and then back inbreadcrumbs.Place in fry pan that the oil has been heated and fry at mediumhigh temperature until golden, crisp, and cooked through. Add moreoil as needed. Remove and drain chicken. Keep warm.Meanwhile, cook bow-tie pasta in large pot of boiling salted wateruntil tender but still firm to bite. Drain and return to pot. Addsauce and toss to coat.Place pasta with sauce on plate, and top with chicken breast.Serve, passing additional Parmesan separately.Serves 6Source: The Secret Recipe Forum “Disclosure: Compensation Affiliate”For Collection of Pasta Copycat Restaurant Recipes Order For a Collection of Favorite Recipe Secrets Order

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