Sauvignon Basil Pasta from Bonfire Wood Fire Cooking

GOLDEN VALLEY, Minn. – Bonfire Wood Fire Cooking is preparing to launch a new menu that will reintroduce some of the restaurant's most popular items.

Bonfire Restaurants have hired a new Executive Chef Mitch Wachman who will roll out the new menu at the Grand Avenue location on May 1, 2014.

Chef Wachman will revamp entrees such as the Walleye Fingers and other Southwestern entrees. He will also create new items such as House Recipe Char Wings, Big Texas Ribeye, Cedar Plank Salmon, Sauvignon Basil Penne, Chimichangas and Skillet Carnitas.

Bonfire's Grand Avenue restaurant is located at 850 Grand Ave., St. Paul, MN 55105. Visit their website for more information.

Sauvignon Basil Pasta

Chef Mitch Wachman - Bonfire Wood Fire Cooking Restaurant Grand Avenue, St. Paul

Prepared for four servings:

Canola Oil - 6 ounces

Bruschetta mix - 1 1/2 cups

Chicken Breast - 4 breasts, 6 oz each

Basil - 8 leaves, chopped

Sauvignon Blanc wine - 9 ounces

Shredded Parmesan Cheese - 1 1/2 cups

Penne Pasta cooked - 1 pound box

Garlic Ciabatta Roll - 4

Lemon Pepper spice - To taste

Batter shore lunch mix - 1/2 cup

Balsamic Glaze - 6 ounces

Dredge the chicken breast in the lemon pepper and shore lunch mixture and place in sauté pan in 2 ounces of heated oil. Turn once golden brown. Cook until chicken heats to 165F - set aside

Add 4 ounces of Pico and two leaves of basil - stir over medium heat

Add 3 ounces of Sauvignon blanc to the mix then 2 ounces of parmesan cheese

Add the penne pasta and gently toss to coat

Slice sautéed chicken breast on the bias and place on top of pasta

Zig zag balsamic glaze over the pasta

Garnish with basil and parmesan cheese


Balsamic Glaze

To get 6 ounces, simmer 12 ounces until reduced by half. Add a pinch of sugar (optional)

1 1/2 Bruschetta mix:

3 chopped tomatoes

1/4 large onion chopped onions

2 teaspoons granulated garlic

lime juice of 2 limes

1 chopped jalapenos

salt to taste

pepper to taste


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