Cheesecake Factory Farfalle With Chicken and Roasted Garlic Recipe
Servings 4
Calories 2060kcal
Ingredients
- 1 pound of farfalle, or bow-tie pasta
- 2 tablespoons of olive oil (extra virgin recommended)
- 2 chicken breasts, skinned and boned (about 1 IB)
- A half teaspoon of kosher salt
- A Measurement of Black Pepper, Grounded to a Pinch's Worth
- 12 oz. slices of bacon that have been chopped down the middle
- 8 ounces of cremini mushrooms, sliced
- 1.25 ounces of chopped sun-dried tomatoes
- 1/3 cup lemon juice or white wine
- Cream or half-and-half, 1 cup
- 1/2 cup of peas
- 1 roasted garlic head, cloves removed (instructions above)
- Grated Parmesan cheese (one cup, split)
- Serve with fresh basil leaves
Instructions
- Follow the instructions on the farfalle pasta package for cooking
- Salt and freshly ground pepper should be added to chicken that has been diced into 1-inch chunks
- A big skillet over high heat is used to heat the olive oil
- Approximately 3 to 4 minutes later, add the chicken breast and heat until browned
- Removed the chicken breasts from the heat once they have reached an internal temperature of 165 degrees
- Toss the pan back on the stove and bring the heat up to medium before adding the bacon
- The bacon should be cooked for 5 to 6 minutes until crispy and golden. Fat should remain in the skillet
- Mushrooms and onions should be added to the skillet and cooked for an additional 5-7 minutes until browned
- Add the chicken, bacon, and onions to a big bowl along with the mushrooms and onions
- Put the skillet back on the burner. Sundried tomatoes should be cooked for about 10 minutes, stirring often, until the vinegar (or white wine) has been reduced by half
- Add the heavy cream, peas, chicken, bacon, roasted garlic, mushrooms, and onions
- 3/4 cup of Parmesan cheese should be added, with some remaining for garnish
- Cook for approximately 3 minutes, stirring often
- Once the farfalle pasta is cooked, add it and mix to blend
- Serve with fresh basil and Parmesan cheese