Carrabba'S Pasta Carrabba

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   Pasta Carrabba

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   Carrabba's Pasta Carrabba

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   Copycat Recipe

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   Chicken

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   2 boneless, skinless chicken breasts

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   3 tablespoon balsamic vinegar

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   2 tablespoons extra virgin olive oil

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   2 tablespoons fresh basil leaves (or 2 tsp dried)

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   salt & fresh ground pepper to taste

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    Sauce

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    2 tablespoons butter

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    1 medium shallots

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    1 teaspoon minced garlic

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    1/4 cup grated parmesan cheese

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    1 cup half & half (or heavy cream)

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    3 oz fresh mushrooms

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    1/2 cup frozen English peas

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    salt & fresh ground pepper to taste

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    Pasta

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    1/2 (9 oz.) package fresh fettuccine

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    2 oz fresh grated Parmesan cheese

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    Combine vinegar, oil and basil. Pour over chicken and marinate overnight in the refrigerator. Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.

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    Peel and finely chop shallot. Saute in butter 1 minute. Add garlic and saute until fragrant. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms, peas, and Parmesan cheese and cook another 2 minutes.

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    Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.