| This recipe is liked by 0 person(s). |
Spicy Romano Chicken with Artichoke Hearts and Sun Dried Tomatoes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients The Sauce: | |
| 1 pint | heavy cream |
| 4 T | butter |
| 2 tsp | salt |
| 1 – 2 tsp | pepper |
| 1/4 cup | romano cheese |
| 1/4 cup | parmesan cheese |
| 2 tsp | cayenne |
| 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 small jar | artichoke hearts, drained |
| 1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!) | |
| 1/8 cup | sundried tomatoes, chopped |
| 1 oz | heavy cream |
How To Make It:
Sauce:
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.
The Rest:
In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). 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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.