The Cheesecake Factory™ Pasta Da Vinci Recipe LikeReplyCameronMay 11, 2012Cheesecake Factory Pasta Di Vinci Ingredients: (per serving) 5½oz. Chicken – Cut into bite-size pieces 3 oz. Baby Bella Mushrooms, 1 oz. Shitake 1/4 cup Madeira wine 1/4 cup Chicken Stock 8 oz. Angel Hair Pasta 2 oz. Red Onion (approx. 1/4 of onion) - Chopped (pre-caramelized) 4 oz. Heavy Cream 1 tbsp. minced shallots 1/2 tbsp. minced Garlic 1 tbsp. Finely Chopped Parsley 1 tbsp. Flour 1 tsp. each Salt/Pepper, plus a sprinkle 1 tbsp. butter 2 Tbsps. Oil • Prepare reduction of Madeira/chicken stock, reduced down to half; enough make it into 2 oz. portions per serving. • Put 5 1/2oz chicken (cubed) into a mixing bowl and sprinkled with salt and pepper. Mix 1 tablespoon of flour into the bowl. • Heat oil in pan, THEN add chicken and cook a quarter of the way, on medium/ high heat. (enough to make the outside crispy) • Add 3 ounces of quartered button mushrooms and 1 oz. of chopped shitake mushrooms to chicken, cook until almost tender. You can lower heat to low/medium. • Add 2 ounces of caramelized onions, 1/2 tablespoon minced garlic and 1 tablespoon minced shallots. Continue to cook until everything is tender (do not burn garlic). • Add your 2 ounce portion (per serving) of Madeira / chicken stock reduction you made beforehand, add salt and pepper, and vigorously scrape the bottom of the pan with a rubber spatula as you simmer. (scrap up all the food stuck to the bottom of the pan and mix it in) • Add 4 ounces heavy cream immediately after scraping the pan and continue to spatula the sauce until darkish brown in color. • Add 1 tablespoon of finely chopped parsley. • Take off heat swirl in 1 tablespoon of butter. • Add 10 ounces your favorite pasta and enjoy. -I would like to thank “Your moms’ lover”, former chef of Cheesecake Factory for his insight.