Spicy Romano Chicken With Artichoke Hearts and Sundried Tomatoes
Try this Spicy Romano Chicken With Artichoke Hearts and Sundried Tomatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
- 2 tsp salt
- 1/4 cup parmesan cheese
- 1 pint heavy cream
- 4 t butter
- the sauce:
- 1 – 2 tsp pepper
- 1/4 cup romano cheese
- 2 tsp cayenne pepper *edited* my husband and i like a please read comments first. if you aren’t sure how much cayenne you will like, add a tiny amt and taste as you add until it’s to your liking!
- the rest:
- 10 ounce package of bowtie pasta cooked and drained accordi
- 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 equa beef, and crab would be great too!)
- 1/8 cup sundried tomatoes chopped
- 1 oz heavy cream
- Carbohydrate 14.2979050316717 g
- Cholesterol 917.846846549869 mg
- Fat 300.158075186119 g
- Fiber 1.03883334690979 g
- Protein 29.328082775147 g
- Saturated Fat 188.876747060352 g
- Serving Size 1 1 Recipe (864g)
- Sodium 1044.50473756568 mg
- Sugar 13.2590716847619 g
- Trans Fat 18.9739705660697 g
- Calories 2816 calories
How To Make It: 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. 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. I HIGHLY SUGGEST YOU DOUBLE OR TRIPLE THE RECIPE. IT’S AMAZING!
