Saturday, July 17, 2010

Spicy Romano Chicken & Bowtie Pasta

Spicy Romano Chicken

Serves 4 people
2 T Butter, Melted
2 Chicken Breast, 8 Ounce
3 cups Mushrooms, Sliced
1 Cup Sun-dried Tomatoes
Salt and Pepper
1 cup Green Onions, Sliced
1 jar Artichokes, in water, roughly chopped
2 cups Heavy Cream
1/2 cup Romano Cheese, Grated
Cayenne Pepper
Bowtie pasta, 16.oz

Grilled chicken breasts until done.  Cool and slice into ¼ inch thick strips.
Add butter to a large sauté pan at medium heat.  Once butter is heated, add sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper.  Sauté until mushrooms are cooked.  Add heavy cream, Romano cheese and cayenne pepper, to taste.  Let cream reduce by 50% while thoroughly combining all ingredients.
Cook bowtie pasta according to package directions.  Drain excess water and then toss pasta with contents of sauté pan.  Plate and enjoy!

Daniel LOVED this, he said it was a keeper! Sorry I don't have a lot of pictures of it, but I didn't make it, it was made at my cooking party.  Very, very delicious!

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