Print Recipe

Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes

Cook Time20 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Pasta
Servings: 8 people

Ingredients

THE SAUCE

  • 3 cups heavy cream
  • 4 T butter
  • 3 tsp salt
  • 3/4 T pepper
  • 1/4 cup romano cheese
  • 3/4 cup parmesan cheese
  • 1-2 tsp red pepper flakes optional
  • cayenne pepper optional

INGREDIENTS

  • 10 oz bowtie pasta cooked and drained, al dente
  • 1 1/2 T butter melted
  • 1/2 cup mushrooms sliced
  • 1/4 cup green onions sliced
  • 1 small jar artichoke hearts drained
  • 7-8 oz chicken precooked, grilled, sliced
  • 1/8 cup sundried tomatoes chopped
  • 1 oz heavy cream

Instructions

To Prepare The Sauce:

  • Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold into cheeses and cayenne pepper. Set aside.

For Ingredients:

  • In a large skillet over medium heat, melt butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. Stir. Stir in 1 oz heavy cream and 1/2 of the sauce. Add bowtie pasta followed by the rest of the sauce. Stir gently. Serve