Spicy Romano Chicken With Artichoke Hearts and Sundried Tomatoes
INGREDIENTS
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The Sauce:
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1 pint heavy cream
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4 T butter
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2 t salt
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1 – 2 tsp pepper
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1/4 cup romano cheese
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1/4 cup parmesan cheese
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2 t cayenne pepper
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The Rest:
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10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
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1 1/2 T melted butter
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1/2 cup sliced mushrooms
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1 small jar artichoke hearts, drained
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1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
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1/8 cup sundried tomatoes, chopped
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1 oz heavy cream
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