Light Pasta Da Vinci
Light Pasta Da Vinci is my take on the Cheesecake Factory favorite. So rich and decadent that you’ll never believe it’s lightened up!
Nutrition Facts
Ingredients
Instructions
Pat the chicken completely dry with paper towels. Cut the chicken in bite-sized cubes and season with salt and pepper as desired. Toss in 1 1/2 tbsp cornstarch until fully absorbed into the chicken.
Spritz a large nonstick skillet with cooking spray, over medium-high heat. Add chicken in two batches, so they can brown evenly. Cook on each side for 2-3 minutes, until a light golden-brown crust forms.
Remove chicken from pan and let rest on a plate. Reduce heat to medium.
Sauté onions in pan for about 3-4 minutes, or until slightly golden. Mix in mushrooms and increase heat to medium-high.
Let the mushrooms sit for a few minutes over the heat until slightly caramelized, then start mixing and sauteing until the mushrooms get somewhat soft, about 5 minutes. Add in the garlic and 1 tsp salt, along with the optional red pepper flakes. Sauté 1 more minute.
In a separate cup, whisk 1 tbsp cornstarch into the wine and half and half. Pour into pan to deglaze. Reduce heat to medium-low and simmer until thickened, about 5 minutes.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Litecravings →Chef's Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically).
WW Purple SmartPoints: 6 per serving
WW Blue SmartPoints: 8 per serving
WW Green SmartPoints: 11 per serving
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
A friend of my wife’s suggested this recipe and she sent it to me to cook. I’ve cooked it many times since and she and I absolutely love it.
Followed the recipe exactly and was so delicious! Definitely restaurant quality with much less calories. I would not hesitate to serve this to dinner guests. Thank you for a great recipe!
I didn't use wine as I do not like the taste, so I used chicken broth instead. I only added as much pasta as I saw fit, maybe half. I did not use the water from the pasta but did add a little bit more half and half to make it creamier. I didn't have the parmesan cheese, so I added Monterey jack. It came out delicious bit like stroganoff.
I've never had the original dish either. What a tasty, incredible dish! The Madeira wine was not too hard to find and bought at a specialty grocery in Portland OR. Guessing most stores with a good wine section will have it. Made this 2x and tastes great reheated for an easy lunch or dinner throughout the week. I'll definitely go back to this recipe often!!
I have never commented on a food blog before, but this recipe is phenomenal. My mom has been going to the Cheesecake Factory for numerous years and their quality has been going down hill in our area. I made this for her and she confirmed it is much better than the theirs! I highly recommend making this ASAP!
I made this for dinner last night and it is so good. I have never had the Cheesecake Factory dish but this is something I would order. All of your recipes are great but I think this one is now tied for first with your Chicken Tikka Masala. I am so excited for leftovers tonight. Thank you for all of your amazing recipes!
Did you make this recipe?
Leave a Comment