Buca di Beppo Penne Cardinale
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Serves/Makes: 6
Ready in: < 30 minutes
- 3 ounces olive oil
- 5 ounces green onions
- 2 ounces chopped garlic
- 1 pound chicken tenders
- 1 teaspoon salt
- 2 teaspoons crushed red pepper flakes
- 4 ounces white wine
- 10 ounces artichokes, quartered
- 12 ounces cream
- 1 1/2 ounce butter
- 1 3/4 pound cooked penne pasta
- 3 ounces grated Romano cheese
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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