Spicy Romano Chicken With Artichoke Hearts And Sundried Tomatoes

Spicy Romano Chicken With Artichoke Hearts And Sundried Tomatoes

THE SAUCE

1 pint heavy cream

4 T Butter

2 t salt

1 T pepper

1/4 cup Romano cheese

1/4 cup Parmesan cheese

2 t Cayenne pepper

*for extra zip add 1 to 2 tsps red pepper flakes in addition to cayenne

10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.

1 1/2 T melted butter

1/2 cup sliced mushrooms

1/4 cup sliced green onions

1 small jar artichoke hearts - drained

1 7-8 ounce precooked sliced grilled chicken, sliced

1/8 cup sundried tomatoes, chopped

1 oz heavy cream

To Prepare The Sauce:  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.  In a large skillet over medium heat, melt butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.