Monday, February 25, 2013

Spicy Romano Chicken

Ever been to Johnny Carino's Italian Restaurant?
Ever ordered Spicy Romano Chicken?
It's my favorite!

Guess what?
 You can make it at home. :-)

Spicy Romano Chicken
8-10 servings

16 ounces bow tie pasta
1 stick butter, divided
2 tablespoons oil
1 pound fresh, boneless, skinless chicken breasts
16 ounces heavy whipping cream
1/2 cup shredded romano cheese
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1 3.5 ounce package sun dried tomatoes, julienne cut
1 14.65 ounce can quartered artichoke hearts
1 small can sliced mushrooms

Boil pasta according to package directions.

Meanwhile, heat 4 tablespoons butter and oil in a large frying pan over high heat. Add chicken breasts and brown throughly on both sides.  Turn heat down to medium low, cover, and continue to cook until chicken is done.  Remove chicken from pan, slice thinly and set aside.  

Melt the remaining 4 tablespoons of butter in a large saucepan.  Add cream and bring to a boil.  Lower heat and stir in cheese, salt, pepper, and cayenne.  Stir until cheese has melted.

Add tomatoes, artichoke hearts, mushrooms and cooked chicken to sauce.  Stir until mixed thoroughly and heated through. 

Drain pasta.  Add pasta to sauce and toss to coat.

Serve immediately and enjoy!