Sonoma Chicken (copycat recipe from Smoky Mountain Pizzeria Grill)
Sonoma Chicken (copycat recipe from Smoky Mountain Pizzeria Grill)
A favorite family restaurant in Eagle and Boise is Smoky Mountain Pizzeria Grill. Their first restaurant actually opened in Sun Valley which we love to frequent when we’re in town. It’s a fun, relaxed, family-friendly place which serves great pizzas and pasta entrees. My husband and I love the Sonoma Chicken dish, a creamy sun-dried tomato sauce over penne pasta with mushrooms and grilled chicken. I have to admit, that as much as I enjoy the dish, it’s just too creamy/oily for me. So I’ve remade it, first by switching to whole wheat pasta and secondly by cutting the fat with half and half. It’s not going to be as creamy as using heavy cream, but guess what? I like it even more than the original and feel a heck of a lot better about eating this version! I’ll be making this more often and hope you will too!
- Sonoma Chicken
- 1 (8-ounce) package whole wheat bowtie (farfalle) or penne pasta
- 3 Tbsp olive oil, divided
- 1 Tbsp all purpose flour
- 1 cup half and half
- 1/2 cup white wine or chicken broth
- 1/2 cup slivered sun-dried tomatoes
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1 pound cooked chicken, cut into bite-size pieces
- 1/4 cup sliced green onions
- 1/4 cup shredded Parmesan cheese
- 1/4 cup chopped fresh basil
- Cook pasta according to package directions. Drain and keep warm.
- Heat two tablespoons oil in medium skillet placed over medium-high heat. Add flour and stir with a whisk until completely combined. Slowly add half and half, stirring constantly until sauce thickens. Add wine or chicken broth and adjust with additional flour, if needed, until desired consistency is reached. Stir in sun-dried tomatoes. Reduce heat and keep warm.
- Heat remaining one tablespoon oil in small skillet placed over medium-high heat. Add mushrooms and garlic, stirring until mushrooms are soft.
- When ready to serve, place pasta in large pasta dish. Pour sauce over top and toss gently to coat pasta. Top with sauteed mushrooms, chicken, green onions, Parmesan cheese and chopped basil.
Brenda Crawford
You have the best recipes!
Debbie
Made this recipe the other night. It’s a keeper! Will be making again. I used white wine, but will use chicken stock the next time as I think this will give it more flavor. I also added some sliced sweet pepper just because I had some on hand. Everyone loved it. Will be adding to the rotation, especially when I purchase a Costco rotisserie chicken!
Karen
Thanks Debbie. So glad you enjoyed it and served it to friends. That’s a great compliment. Love the additions of the peppers!
Jewel Farra Owen
Any idea what the ingredients for their house salad dressing is? It’s our favorite! We moved to Arizona and we really miss Smoky Mountain!
Karen
So sorry Jewel. I’m not aware of the house salad dressing ingredients. It seems to be heavy on vinegar, with a touch of raspberry (from preserves or jam) and oil or mayonnaise (it is a little creamy). Wish I could help you more.