Chef Steve’s Pasta


Chef Steve Van Zeveren from Uva Italian

steves-pasta-vertChef Steve Van Zeveren started cooking in 1999 at Napoli Fine Italian Food in Vallejo, California. He moved to North Idaho with his family in 2012, bringing with him his passion for creating authentic Italian dishes from scratch. He believes in pairing great wines with amazing food.


» 8 oz Penne Pasta (precooked)

» 6 oz Chicken Breast, sliced

» 2 tbsp Gorgonzola Cheese

» 2 tbsp Roma Tomatoes, diced

» 1 tbsp Unsalted Butter

» 2 tbsp Grated Parmesan

» 1.5 oz Spinach

» Garnish (optional)

» 2 oz Bread Crumbs

» 2 oz Shredded Mozzarella

Heat 2 oz of olive oil in a saute pan. When hot, saute chicken until completely seared. Deglaze with white wine. Add cream, butter & parmesan, heat on medium and let reduce until thickened. Add spinach, tomatoes and penne, and toss. Top with bread crumbs and mozzarella and place in a 350 degree oven until cheese is melted.

Photography by: Ellie Grey



  1. Steve’s pasta recipe mentions adding wine and cream but does not list how much? We love this restaurant and would like to make this recipe.

  2. Hello Donna, when adding the wine maybe 2 tbs. You just want to get the cooked chicken bits to release from the pan. Tons of flavor there. Use just enough cream to cover the bottom of the pan. The more cream you use the longer it will have to reduce to thicken.

    Chef Steve

  3. Kay Stevenson on

    Looking for the “Continued recipe” for Silver Salmon, chargrilled with Sundried Tomato Basil Butter in your current magazine release.


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