Monday, January 7, 2008

Spicy Romano Chicken

This is a take-off from Johnny Carino's Spicy Romano chicken. I made a few changes.

2 tablespoons butter
2 boneless skinless chicken breasts (cooked, thinly sliced)
1/2 cup sliced mushrooms (can also use canned mushrooms)
1/4 cup diced green onions
1/8 cup sliced sun-dried tomatoes
Sun Dried Tomato Alfredo Sauce (I have only found the Classico brand)
1/4 cup grated romano cheese (I use the kind in a small tub, can be mixture of cheeses as well)
1 (12 ounce) can artichoke hearts, drained and chopped
cayenne pepper
bow tie pasta, cooked


In skillet melt butter and saute chicken, mushrooms, green onions, artichoke hearts, and sundried tomatoes until hot. Add Alfredo sauce and Romano cheese. Simmer. Add cayenne pepper to taste. Serve over bowtie pasta.
These pictures aren't the greatest. I was in too much of a hurry to make the presentation pretty ;-). I just wanted to show roughly what it looks like, in case you've never had it. You can also stir in the pasta with the sauce and chicken mixture, but I like to serve it over the pasta so each person can take how much of each they like.


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