SPICY ROMANO CHICKEN W/ARTICHOKE HEARTS

TRACY JOYNER

By
@tracyann3369

This recipe really should not be missed.

The original recipe called for sun-dried tomato. I don't like sun-dried tomato...but I love sun-dried tomato pesto...so I swapped.

This recipe is amazing--family gives it 5 stars and the "don't play with this recipe and please make it again" speach.

I made it without the mushrooms & artichoke because I didn't want the kids picking them out. But will definitley include them if making for just the hubby and me.

This is spicey..so if you don't care for that adjust the black pepper and cayenne to your own taste.


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Ingredients

SAUCE

1 pt
heavy cream
4 Tbsp
butter
2 tsp
salt
1 Tbsp
pepper
1/4 c
parmasean cheese
1/4 c
romano cheese
2 tsp
cayenne pepper

MIXINS

10 oz
bow tie pasta - al dente
1 1/2 Tbsp
melted butter
1/2 c
sliced mushrooms
1 small
jar artichoke hearts-drained
8 oz
pre-cooked chicken
1 small
jar sun-dried tomato pesto

Directions Step-By-Step

1
•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.
2
•In a large skillet over medium heat, melt butter, then add mushrooms.

Stir for one minute. Next add artichokes and chicken and sun-dried tomato pesto.

Add bowtie pasta . Stir gently. Serve.

About this Recipe

Course/Dish: Chicken, Pasta