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 Cardinale


  • 1 lb chicken tenders
  • 3/4 cup olive oil
  • 1/2 cup green onions
  • 1/4 cup chopped garlic
  • 1/2 cup white wine
  • 1-1/4 cup artichokes, quartered
  • 1-1/2 cup cream
  • 2 pats of butter
  • 1-3/4 pound of cooked penne pasta
  • 3/4 cup grated romano cheese
  • 2 tsp crushed red pepper flakes
  • 1 tsp salt


  1. Cut the raw chicken tenders in half lengthwise.
  2. In a large saute pan, heat olive oil.
  3. Add green onions and copped garlic.
  4. Saute for 3-4 minutes until the garlic and onions are slightly browned.
  5. Add the chicken tender, salt and crushed red pepper.
  6. Cook for an additional 3-4 minutes until the chicken in done.
  7. Deglaze the pan with white wine.
  8. Add artichokes and cream.
  9. Reduce the sauce until it starts to thicken.
  10. Remove the pan from the heat and incorporate the butter.
  11. Toss with the cooked penne and then the romano cheese.

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