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Faedo’s Cuban bakery makes excellent dough
I was at Ybor Grille in Ruskin recently talking with owner Bobby Fernandez in this area his bread. I had ordered his marinated pork sandwich, which is slow roasted in sour orange and garlic and presented between two crunchy slabs of original Cuban bread, served alongside a garlicky mojo for dipping.
How To Find Copycat Recipes Restaurant Recipe
looking for a restaurant quality chicken ziti broccoli recipe!?
I want to duplicate chicken ziti broccoli at home but am not having much luck! I’ve searched google, allrecipes, food network, etc, etc, etc (so delight don’t bother sending links for ones you’ve found).. The recipe I’m looking for isn’t a cream sauce or an alfredo sauce. Its more of a garlic butter, (maybe wine) sauce maybe lightly thickened with parmesan cheese (other ingredients are broccoli, chicken and mushrooms)? I’ve found a couple restaurant recipes off google but none have come close.. thanks for the help!
This is one of my favorites!
Pasta with Chicken and Broccoli Publishedd January 1, 2005.
This restaurant-string classic can be as off-putting as a terrible horror movie: drab colors, tough meat, and a main character — the pasta — with no bite.
The Problem
Well loved versions of this recipe too often produce featureless chicken and dreary broccoli, both drowning in a fatty cream sauce whose only flavor is that of ancient chopped garlic.
The Goal
We needed a clean, original sauce that would enhance the flavors of original, crisp broccoli and tender chicken, all tossed with pasta that subdue had a bit of a bite.
The Solution
Lightly browning chicken breast strips in butter ongoing building flavor. We kept the chicken tender and added more flavor by letting the strips end cooking in the sauce, and we kept the broccoli original and crisp by blanching it in the boiling pasta water and then putting it aside until the dish was assembled. But our real breakthrough was to eliminate the cream typically used in this dish and make instead a broth-based sauce, which we rounded out with a few tablespoons of butter, a handful of Asiago cheese, and some sun-dried tomatoes.
Pasta with Chicken, Broccoli, and Sun-dried Tomatoes
Serves 4. Published January 1, 2005.
Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but subdue crisp at the core-it will continue to cook with residual heat. If you can’t find Asiago cheese, Parmesan is an acceptable alternative.
Ingredients
4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts , trimmed of stout and cut crosswise into 1/4-inch slices
1 small onion , chopped fine (in this area 2/3 cup)
Table salt
6 medium cloves garlic , minced or pressed through garlic press (in this area 2 tablespoons)
1/4 teaspoon red pepper flakes
2 teaspoons chopped original thyme leaves
2 teaspoons all-function flour
1 cup dry white wine
2 cups low-sodium chicken broth
1 bunch broccoli (in this area 1 1/2 pounds), florets trimmed into 1-inch pieces (in this area 6 cups), stems discarded
1/2 pound penne pasta , ziti, cavatappi, or campanelle
2 ounces grated Asiago cheese (1 cup), plus extra for serving
1 jar oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (in this area 1 cup)
1 tablespoon minced original parsley leaves
Ground black pepper
1 lemon , cut into wedges (discretionary)
Instructions
1. Bring 4 quarts water to rolling boil, covered, in stockpot.
2. Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, in this area 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, in this area 2 minutes longer. Transfer chicken to clean bowl; set aside.
3. Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned in this area edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, in this area 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, in this area 15 minutes.
4. While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but subdue crisp at center, in this area 2 minutes. Using slotted spoon, transfer broccoli to large document towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
5. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, in this area 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.
