How to make pasta weesie from Carrabas or chicken marsala from Carabbas or Cheseecake Factory?

I'm looking to make either or these receipts. I really like the Cheesecake Factory's and would love to be able to make it at home. Carraba's is another great one. Only serious inquires please!!How to make pasta weesie from Carrabas or chicken marsala from Carabbas or Cheseecake Factory?
Carrabba's Chicken Marsala



Marsala Sauce:

1/3 cup butter

1 slice prosciutto, diced

2 teaspoons minced shallots

2 teaspoons minced garlic

2 4-oz can mushrooms, drained

1/4 cup marsala wine

1/4 teaspoon ground black pepper

1 cup chicken stock

2 teaspoons corn starch

1 teaspoon minced fresh parsley

2 tablespoons heavy cream



Chicken Spice:

1 1/4 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/4 teaspoon marjoram

1/4 teaspoon garlic powder



4 chicken breasts ( small butterfly cut double breasts or large single breasts)

olive oil



Melt butter over low heat in a medium saucepan.



Turn heat up to medium/high to saute the prosciutto in the melted butter for about 2 - 3 minutes (be careful not to burn butter), add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes.



Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.



Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until thick. Remove from heat, cover until needed.



Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.



Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 - 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the crisscross grill marks.



Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve.



Carrabas Pasta Weesie



Angel Hair Pasta w/Shrimp

(Capellini ai Gamberetti)

4 servings



1 pkg.(16 oz.) capellini (angel hair pasta)

1/4c.olive oil

2 Tbls.chopped fresh parsley

2 cloves garlic,finely chopped

1 small red chili, seeded %26amp; finely chopped

1/3 c.dry white wine

1/2 tsp.freshly grated nutmeg

12 oz.frozen or fresh peeled raw small shrimp, thawed



Cook capellini as directed on package.

Meanwhile, heat oil in 4 qt. Dutch oven or 12 inch skillet over med-hi heat. Saute parsley, garlic %26amp; chili in oil (or butter if you prefer).

Stir in wine, nutmeg %26amp; shrimp, reduce heat.

Cover %26amp; simmer about 5 minutes or till shrimp are pink.



Drain capellini, mix with shrimp mixture in Dutch oven. Cook over medium heat 2 minutes, stirring occasionally.



hope these help. Enjoy.How to make pasta weesie from Carrabas or chicken marsala from Carabbas or Cheseecake Factory?
Cheesecake Factory Chicken Madeira



recipe yield

4 servings



Preparation time

20 minutes



Cook time

30 minutes



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Ingredient list



Chicken

1 tablespoon olive oil

4 boneless, skinless chicken breast fillets

8 asparagus spears

4 mozzarella cheese slices



Madeira Sauce

2 tablespoons olive oil

2 cups sliced fresh mushrooms

3 cups madeira wine

2 cups beef stock

1 tablespoon butter

1/4 teaspoon ground black pepper



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Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.



Saut茅 the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don\'t clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.



With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saut茅 for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.



As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.



Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.



To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken.