Tuesday, April 16, 2013

Spicy Romano Chicken Pasta

The sauce:

1 pint heavy cream
4 T butter
1 tsp  salt
1/2 tsp pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
1/2 tsp cayenne pepper
The Rest:

10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 7-8 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 sundried tomatoes, chopped
1 oz heavy cream

How To Make It:

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.
The Rest:

In a large skillet over medium heat, melt butter, then add mushrooms, and sundried 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.

This is really good and it's real food, I'll definitely be making it again. These spices are reduced a lot from the original recipe cuz it was too strong, so follow this recipe and add any salt or cayenne pepper if needed.