Copycat Pasta Da Vinci

Contributed By: Parker


1 package (16 ounces) penne pasta
1 large red onion, diced
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 pound sliced fresh mushrooms
2 cups dry white wine
1 can (14-1/2 ounces) beef broth
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup half-and-half cream, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese, divided
Minced fresh parsley, optional


1. Cook pasta according to package directions for al dente. Meanwhile, in a large skillet cook onion in oil over medium heat until softened, 4 to 5 minutes. Add garlic, cook 1 minute longer. Stir in chicken and mushrooms. Cook, stirring frequently, until chicken is no longer pink, 5 to 7 minutes. With a slotted spoon, remove mixture; set aside.
2. To the same skillet, add wine and broth; bring mixture to a simmer. Cook until liquid is reduced by half, 15 to 20 minutes. Reduce heat to low; add cream cheese and butter, whisking until melted. Whisk in cream, salt and pepper. Add chicken mixture to pan; heat through on low. Toss with pasta and 1/4 cup Parmesan cheese. Top with remaining 1/4 cup Parmesan cheese and if desired, parsley.

Helpful Hints:

TOTAL TIME: Prep: 25 min. Cook: 35 min.
YIELD: 8 servings.
Nutrition Facts
1-1/2 cups: 634 calories, 31g fat (16g saturated fat), 118mg cholesterol, 706mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 30g protein.

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