The Daley Question

Re-creating restaurant's Tuscan chicken pasta

Hungry reader seeks Rock Bottom's tasty recipe

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Rock Bottom

The roofttop beer garden of the Rock Bottom restaurant on Grand Avenue in downtown Chicago is packed on a Thursday night in this Tribune file photo. (Alex Garcia, Chicago Tribune)

Q:I have eaten at Rock Bottom Restaurant & Brewery several times and LOVE their Tuscan Chicken. Is there a recipe that you could get for this delicious dish? 

Patricia Korns, Westmont

A: Yes! Here's the recipe for Rock Bottom's Tuscan Chicken Pasta from CraftWorks Restaurants & Breweries Inc., Rock Bottom's parent company in Chattanooga, Tenn.

As with many restaurant dishes, this Tuscan Chicken Pasta recipe includes sub-recipes, for bruschetta tomatoes and garlic butter, that you can make ahead and use any extra for other dishes. The recipe from the company was also for 1 serving; I've taken the liberty of quadrupling it to serve four.

Hopefully, this adapted recipe will get you close to the dining experience you had at Rock Bottom.

I'm very grateful the folks at CraftWorks Restaurants & Breweries agreed to share this Rock Bottom recipe. Not all companies or restaurants are as generous.

That leads me to this piece of advice for you and other readers: Remember you can always come up with your own version of almost any restaurant dish. A Google search turned up many recipes of "Tuscan Chicken," for example. All you would have to do is find one you like and tinker with it to match Rock Bottom's menu description for the dish: "Grilled chicken breast sliced and sauteed with diced tomatoes, fresh basil, balsamic vinegar and olive oil, then tossed with tender linguine and topped with fresh-grated Asiago cheese."

Tuscan chicken pasta

This recipe calls for grilled chicken. Use it if you have it, otherwise leftover roasted chicken — yours or from the supermarket rotisserie — would work just fine.

1 pound linguine pasta

1/2 cup oil

1 pound grilled chicken, sliced

2 cups bruschetta tomatoes (see accompanying recipe)

1/2 teaspoon salt and pepper

1/2 cup garlic butter (see accompanying recipe)

1/2 cup grated Asiago cheese

8 fresh basil leaves

1.Cook pasta according to manufacturer's directions. Drain. Heat oil in a large skillet over medium high heat. Saute chicken for 30 seconds to 1 minute. Add tomatoes, salt and pepper. Cook 1 minute. Stir cooked pasta into the chicken mixture. Swirl in garlic butter.

2.Serve pasta and chicken mixture; sprinkle grated Asiago cheese on top. Garnish each plate with basil leaves.

Bruschetta tomatoes

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