Spicy Romano Chicken with Artichoke Hearts & Sun-dried Tomatoes

By á-25138

This recipe is one of our new family FAVORITES! The combination of grilled chicken, artichokes and sun-dried tomatoes is amazing.

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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!