Spicy Romano Chicken
1 pint heavy cream
4 T Butter
2 t salt
1 T pepper
1/4 cup Romano cheese
1/4 cup Parmesan cheese
1 t Cayenne pepper
*for extra zip add 1 to 2 tsps red pepper flakes in addition to cayenne (I added one “shake” of the red pepper flakes and it was plenty spicy!)
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
1/4 cup sliced green onions
1 small jar artichoke hearts – drained
1 7-8 ounce precooked sliced grilled chicken, sliced
1/8 cup sundried tomatoes, chopped
1 oz heavy cream
To Prepare The 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.
In a large skillet over medium heat, melt butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. 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.