April 17, 2008

Spicy Romano Chicken Pasta



2 T. butter
2 boneless, skinless chicken breasts (cooked, thinly sliced)
1/2 C. sliced mushrooms
1/4 C. diced green onions
1/8 C. sliced sundried tomatoes
Alfredo sauce (made from recipe below or from a jar)
1/4 cup Grated Romano cheese
1 can artichoke hearts, drained and chopped
cayenne pepper to taste
bowtie pasta, cooked

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!


Alfredo Sauce
1/2 C. butter
2 oz. cream cheese
2 C. heavy cream
3/4 tsp. garlic powder
salt
pepper
1/2 - 3/4 C. parmesan cheese

In saucepan, melt butter. Add cream cheese, heavy cream, garlic, salt, and pepper. Whisk constantly and bring to a boil. Simmer for 20 minutes, stir every few minutes. Remove from heat and stir in parmensan cheese. Cover and let it sit for 5 minutes.

2 comments:

Amberlee said...

I loved this- I think my family will love it too. I am going to try it this week!

theobers said...

Is this chicken romano kind of like Johnny Carino's? It has a lot of the same ingredients and it is my favorite at that restaurant! I'd love to know if any of you think it is similar!