spicy romano chicken w/artichoke hearts
(2 ratings)
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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(2 ratings)
Ingredients For spicy romano chicken w/artichoke hearts
- SAUCE
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1 ptheavy cream
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4 Tbspbutter
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2 tspsalt
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1 Tbsppepper
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1/4 cparmasean cheese
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1/4 cromano cheese
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2 tspcayenne pepper
- MIXINS
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10 ozbow tie pasta - al dente
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1 1/2 Tbspmelted butter
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1/2 csliced mushrooms
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1 smjar artichoke hearts-drained
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8 ozpre-cooked chicken
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1 smjar sun-dried tomato pesto
How To Make spicy romano chicken w/artichoke hearts
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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