SPICY ROMANO CHICKEN W/ARTICHOKE HEARTS

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This recipe really should not be missed. The original recipe called for sun-dried tomato. I don't like sun-dried tomato...but I love sun-dried tomato pesto...so I swapped. This recipe is amazing--family gives it 5 stars and the "don't play with this recipe and please make it again" speach. I made it without the mushrooms &...

Provided by Tracy Joyner

Categories     Pasta

Number Of Ingredients 15

SAUCE
1 pt heavy cream
4 Tbsp butter
2 tsp salt
1 Tbsp pepper
1/4 c parmasean cheese
1/4 c romano cheese
2 tsp cayenne pepper
MIXINS
10 oz bow tie pasta - al dente
1 1/2 Tbsp melted butter
1/2 c sliced mushrooms
1 small jar artichoke hearts-drained
8 oz pre-cooked chicken
1 small jar sun-dried tomato pesto

Steps:

  • 1. •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.
  • 2. •In a large skillet over medium heat, melt butter, then add mushrooms. Stir for one minute. Next add artichokes and chicken and sun-dried tomato pesto. Add bowtie pasta . Stir gently. Serve.

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