Directions:
- Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
- Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
- Portion the drained quartered artichoke hearts to 10 ounces.
- In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
- Saute for 3-4 minutes, until the garlic and onions are slightly browned.
- Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
- Deglaze the pan with white wine.
- Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
- Toss with the cooked penne and then the romano cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1034.54 Kcal (4331 kJ) | ||
| Calories from fat | 627.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.77g | 107% | |
|---|---|---|---|
| Cholesterol | 105.92mg | 35% | |
| Sodium | 1495.99mg | 62% | |
| Potassium | 926.02mg | 20% | |
| Total Carbs | 60.04g | 20% | |
| Sugars | 8.28g | 33% | |
| Dietary Fiber | 15.9g | 64% | |
| Protein | 35.48g | 71% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.7mg | 15% | |
| Calcium | 450.8mg | 45% | |
| Amount Per 100 g | |||
| Calories | 171.89 Kcal (720 kJ) | ||
| Calories from fat | 104.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.59g | 107% | |
|---|---|---|---|
| Cholesterol | 17.6mg | 35% | |
| Sodium | 248.56mg | 62% | |
| Potassium | 153.86mg | 20% | |
| Total Carbs | 9.98g | 20% | |
| Sugars | 1.38g | 33% | |
| Dietary Fiber | 2.64g | 64% | |
| Protein | 5.9g | 71% | |
| Vitamin C | 3.4mg | 34% | |
| Iron | 0.4mg | 15% | |
| Calcium | 74.9mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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