Spicy Romano Chicken With Artichoke Hearts And Sun... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Heavy Cream makes this sauce delicious and tasty Ingredients:
the sauce |
1 pint heavy cream |
4 t butter |
2 t salt |
1 t pepper |
1/4 cup romano cheese |
1/4 cup parmesan cheese |
2 t cayenne pepper |
*for extra zip add 1 to 2 tsps red pepper flakes in addition to cayenne |
ingredients |
10 ounce package of bowtie pasta cooked and drained according to package directions - al dente. |
1 1/2 t melted butter |
1/2 cup sliced mushrooms |
1/4 cup sliced green onions |
1 small jar artichoke hearts - drained |
1 7-8 ounce precooked sliced grilled chicken, sliced |
1/8 cup sundried tomatoes, chopped |
1 oz heavy cream |
Directions:
1. To Prepare The Sauce:
2. Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
3. For Ingredients:
4. 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 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.
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