Best Spicy Romano Chicken Wartichoke Hearts Recipes

Spicy Romano Chicken with Artichoke Hearts & Sun-dried Tomatoes Recipe - (4.3/5) image

Provided by á-25138

Number Of Ingredients 16

SAUCE:
1 pint heavy cream
4 tablespoons butter
2 teaspoons salt
1 to 2 teaspoons pepper
1/4 cup Romano cheese
1/4 cup parmesan cheese
2 teaspoons cayenne pepper, or less to taste
MAIN:
10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.
1 1/2 tablespoons melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 (7 to 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 sun-dried tomatoes, chopped
1 ounce heavy cream

Steps:

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. Main: In a large skillet over medium heat, melt butter, then add mushrooms, and sun-dried 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 is easily doubled or tripled. Enjoy!

My Version: Carino's Spicy Romano Chicken image

Provided by jennybug

Time 1h

Yield 2 cup, 4 serving(s)

Number Of Ingredients 15

4 skinless chicken breasts
1 cup blackening seasoning
2 tablespoons extra virgin olive oil
2 cups mushrooms, chopped
3 tablespoons minced fresh garlic cloves
1 cup roughly chopped marinated sun-dried tomato (or fresh)
1/4 cup white wine or 1/4 cup chicken stock
1 quart heavy cream (or half n half)
3/4 cup parmesan cheese
1/2 cup grated romano cheese
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
12 ounces marinated artichoke hearts
1 lb cooked bow tie pasta
1/2 cup scallion

Steps:

Preheat the oven to 350 degrees F.
Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

SPICY ROMANO CHICKEN W/ARTICHOKE HEARTS image

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.

Spicy Romano Chicken image

Provided by JLBurnell

Categories < 30 Mins

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 boneless skinless chicken breasts (cooked, thinly sliced)
1/2 cuo sliced mushrooms
1/4 cup diced green onion
1/8 cup sliced sun-dried tomato
alfredo sauce (made from your favorite recipe or from a jar)
1/4 cup grated romano cheese
1 (12 ounce) can artichoke hearts, drained and chopped
cayenne pepper
bow tie pasta, cooked

Steps:

In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.
Add Alfredo sauce and ROmano cheese. Simmer.
Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!

Nutrition Facts : Calories 381.4, Fat 18.2, SaturatedFat 9.9, Cholesterol 117.1, Sodium 541.1, Carbohydrate 23.7, Fiber 15.4, Sugar 3.4, Protein 34.3