Shelly's Recipe

SPICY ROMANO CHICKEN WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES WITH BOWTIE PASTA

Category: Pasta - Chicken

Sauce
1 pint heavy cream
4 tbsp Butter
2 tbsp salt
1 tbsp pepper
1/4 cup Romano cheese
1/4 cup Parmesan cheese
2 tbsp Cayenne pepper *for extra zip add 1 to 2 tsp red pepper flakes in addition to cayenne


10 oz pkg of bowtie pasta cooked and drained according to pkg directions - al dente.
1 1/2 tbsp melted butter
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 small jar artichoke hearts - drained
1 7-8 oz precooked sliced grilled chicken, sliced
1/8 cup sun-dried tomatoes, chopped
1 oz heavy cream

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.

Pasta: 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 rest of the sauce. Stir gently. Serve.