Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes
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