California Pizza Kitchen, known within the food industry as CPK, is a casual dining restaurant chain that specializes in California-style pizza. The restaurant was started in 1985 by attorneys Rick Rosenfield and Larry Flax in Beverly Hills, California. The chain is widely known for its innovative and non traditional pizzas, such as the "Original BBQ Chicken Pizza", BLT, Thai Chicken, and Jamaican Jerk Chicken pizzas. They also serve various kinds of pasta, salads, soups, sandwiches and desserts. They have an extensive children's menu for children ages 10 and under which includes a variety of different pizzas, pastas, salad, and chicken.

The chain has over 230 locations in 32 US states and eleven other countries, including 26 California Pizza Kitchen ASAP kiosks designed to serve passengers at airports and shopping malls. The company licensed its name to Kraft Foods to distribute a line of premium frozen pizzas, in 2000.; Nestlé purchased Kraft's pizza lines in 2010.



Portobello Mushroom Penne

California Pizza Kitchen Restaurant Recipe

Portobello Mushrooms:
1/4 cup olive oil
1/2 pound fresh portobello mushrooms, cut into 1/4 inch thick slices
1/4 pound fresh white mushrooms, cut into 1/4 inch thick slices
1/4 pound fresh shiitake mushrooms, cut into 1/8 inch thick slices
1/4 pound fresh oyster mushrooms, cut into 1/8 inch slices
2 teaspoons salt
1 1/2 teaspoons chopped fresh thyme

1 pound dry penne
3/4 cup extra virgin olive oil
4 tablespoons minces garlic
1 teaspoon salt
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh Italian parley

To make the Portobello Mixture: In a large nonstick frying pan, heat the olive oil over high heat. Add the portobello and white mushrooms and cook, stirring frequently, for 5 minutes. Add the remaining mushrooms, salt, and thyme, and continue to cook, stirring frequently, until the mushrooms are lightly browned, 5 to 7 minutes more. Remove from the heat and set aside.

To prepare the Pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 9 minutes. Meanwhile, in a large nonstick frying pan over medium high heat, heat the extra virgin olive oil. Add the garlic and salt and cook, stirring for 1 minute. Stir in the Portobello Mushroom mixture, thyme, and parsley. Cook, stirring, for 2 minutes. Drain the pasta and toss it with the mushrooms in a large bowl until combined.

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