INGREDIENTS
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3 chicken breasts
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12 oz. bowtie pasta
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2 tbsp melted butter
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1 tbsp olive oil
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1/2 cup sliced mushrooms
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1/4 cup of sliced green onions
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1 14 oz. can drained artichoke hearts
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1/4 cup sundried tomatoes (I used smoked)
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1 tbsp flour
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1 pint half and half
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salt and pepper or creole seasoning to taste
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1/2 cup shredded/grated Parmesan
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1 pinch crushed red pepper flakes