Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Penne Basilica

The Penne Basilica at Buca di Beppo has tender strips of chicken breast and broccoli florets in a light pesto cream sauce.


  • 16 pound of penne pasta, cooked
  • 2 cups of broccoli florets, cooked
  • 4-6 boneless chicken breast halves
  • 4-5 cloves of garlic, minced
  • 4 Tablespoons of olive oil or butter
  • 1 1/4 cups of heavy cream
  • 1/4 cup chicken broth
  • 3 Tablespoons of pesto
  • 3 Tablespoons of diced sun-dried tomatoes
  • sea salt and pepper to taste


  1. Slice the chicken breasts into strips and add salt and pepper.
  2. In a large skillet, add olive oil and sauté sliced chicken breasts untilbarely done.
  3. Remove from pan to a plate.
  4. Add olive oil to the skillet and the minced garlic. Stir until garlic is very fragrant, but do not brown.
  5. Add the cream, chicken broth, broccoli, pesto, and sun dried tomatoes. Bring to a low simmer and add chicken back to pan. Simmer only until sauce is slightly thickened, as it will thicken more after the pasta is added in.
  6. Add the cooked pasta and toss thoroughly.

Serves 4

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