Wednesday, May 8, 2013

Vacation Favorites


My mother lives in Colorado, which is an awesome place for us to go on vacation.  There is an Italian restaurant there called Biaggi's which I love. There are no Biaggi's in Texas, so I only get to eat there maybe once a year.  They have great pasta, and they also have great creme brulee.  My mother and I have come close to stabbing each other in the hand with a fork while sharing creme brulee.  We finally learned to order our own.

My favorite thing from Biaggi's is their Ziti al Forno.  It's a decadent creamy pasta with chicken, shrimp, proscuitto, and mushrooms.  The sauce claims to be a lobster cream sauce, but rumor has it there is no lobster in the sauce.  Either way, it's good.  So here's my take on this delicious pasta.

Ever come close to stabbing someone with a fork when sharing food?

ZITI AL FORNO
2 C cooked, shredded chicken
8 ounces mushrooms, sliced
1 onion, chopped
3 ounces of proscuitto, diced
1/2 lb shrimp, peeled and deveined
1/4 C parsley
3 C shredded Mozzarella, divided in half
1/4 C shredded Parmesan cheese
2 1/2 to 3 C heavy cream (depends on how much sauce you want)
1/2 C white wine
1/2 C chicken stock
1 C frozen peas
2 cloves garlic
1 lb ziti
2 T butter
Olive oil
Salt & pepper to taste

Cook the pasta according to directions while you make the sauce. Preheat the oven to 350 degrees.

Drizzle some olive oil in a large skillet over medium high heat.  Cook the proscuitto for a couple of minutes to crisp it up and remove it from the skillet.  Melt the butter in the skillet and cook the onions and mushrooms until tender.  Add in the wine and deglaze the pan.  Add in the chicken stock and cook until reduced, a couple of minutes.  Add in the cream and garlic and cook until it starts to bubble.  Turn the heat off.  Whisk in 1 1/2 C Mozzarella cheese and the Parmesan cheese to melt.  Stir in the shrimp, peas, chicken, parsley and proscuitto.  Taste for salt and pepper and adjust accordingly.  Toss this all with the pasta.

Put the pasta in a 9 x 13 pan and sprinkle the remaining 1 1/2 C Mozzarella over the top.  Bake 15 to 20 minutes or until cheese is browned and shrimp is cooked.

9 comments:

  1. I live in Colorado Springs. Every time I go to Biaggi's, I order Ziti Al Forno. It is delicious! I will be definitely be trying this recipe. Thanks for sharing!

    ReplyDelete
    Replies
    1. You're welcome, Patsy! That's where my mother lives too. We almost stabbed each other in the hand there while sharing their creme brulee! Ha ha

      Delete
  2. Based on the recipe, it looks like the 9x13 will be very full. I want to try this recipe and will be feeding my 2 pre-teen nephews who happen to have hollow legs. LOL Can you tell me approximately how many serving this is please New follower....love your blog!

    ReplyDelete
    Replies
    1. Thank you so much! I cooked this meal for my family of 4, and there was some leftover. I do tend to cook big. It fit well in my casserole pan. I hope you and your nephews enjoy it!

      Delete
  3. Thank you for the wonderful recipe! I followed exactly and it was delish.
    One of the other comments questioned how much it makes--A lot. At least 8-12 servings, and those are generous.
    I had to mix it up in my roasting pan instead of a long casserole dish. You could easily split this recipe and have plenty, but it would make a great dish for a dinner party or family get together!
    Raquel

    ReplyDelete
    Replies
    1. You're so welcome, Raquel! Like I said, I do have a problem with cooking small portions and we do have leftovers of a lot of the meals I make. You could also wrap half of it really well and freeze it for later. Thank you for the compliment!

      Delete
  4. I've come close to stabbing people with a fork trying to taste their food. Years ago my friends bought me an extendable fork because they realized it was useless to stop me. My girls will love this tonight.
    Tonyehn@givegab.com

    ReplyDelete
  5. I made this last week for my boyfriend and I and it was delicious! Although this dish is pretty pricey to make, it does make a lot of leftovers (especially with only 2 people eating it) and is an impressive dish so I would absolutely make this for company! Thank you for such a great quality dish!

    ReplyDelete
    Replies
    1. You're welcome, and thank you for the compliments!

      Delete