Spicy Chicken Romano

5 / 5 (1 review) No Comments

Grab your silver and linens, light some candles, and start the Theme From the Godfather.   Spicy Chicken Romano is just the dish to create a steamy, romantic, evening for two…sigh…

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On the other hand, don’t be surprised, (even with careful-planning), if the kids come running, because it smells so good!

The cheesy sauce for Spicy Chicken Romano is creamy with a kick, and I’m crazy for bowtie pasta.  It feels extra special, company fare with sun-dried tomatoes, artichoke hearts and mushrooms.

About the SPICY:  caution, add red pepper flakes according to your family’s taste.  Start slow and then add more if you’d like…you can always add, it’s difficult to cool it down.  For the hotties, you can set the bottle of red pepper flakes on your table!

Let’s get started:  Cook pasta according to package directions. Drain and set aside.

Salt and pepper both sides of the chicken breasts. Heat butter and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.

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Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in cream, salt and pepper, whisking constantly until it’s all combined. Allow sauce to heat to a boil.  Remove from heat and whisk in cheese and red pepper flakes.   Cover and set aside.

In a large skillet over medium heat add remaining tablespoon of olive oil, and sliced mushrooms.  Saute the mushrooms for 2 to 3 minutes before adding the  sun-dried tomatoes, artichoke hearts and chicken.  Toss it together a bit to heat. Remove from heat.  Add the pasta and sauce and gently stir, (almost folding), until all of it is mixed.  If it gets too thick and gloopy, splash in a little milk or broth (you may return the pan to low heat if it needs it.)

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Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately! [amd-zlrecipe-recipe:266]

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Ciao friends, thanks for stopping by!

Spicy Chicken Romano

5 / 5 (1 review)
Prep Time: 20 min | Cook Time: 25 min
Yield: 4 - 5 cups | Serves: 4-6

Ingredients

  • 1-10 ounce package bowtie pasta
  • 1 Tablespoon butter
  • 2 Tablespoon olive oil, divided
  • 1/2 cup sliced mushrooms
  • 1 small jar of artichoke hearts, drained
  • 4 chicken breasts, boneless, skinless
  • 1/4 cup sun-dried tomatoes, chopped
  • For Sauce

  • 2 cups cream
  • 2 Tablespoons butter
  • 1 clove garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 cup Romano cheese, grated
  • 1/4 cup Parmesan cheese, grated
  • 1/2 -1 teaspoon red pepper flakes

Instructions

  1. Cook pasta according to package directions. Drain and set aside.
  2. Salt and pepper both sides of the chicken breasts. Heat butter and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside.
  3. Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in cream, salt and pepper, whisking constantly until it's all combined. Allow liquid to heat to a boil. Remove from heat and whisk in cheese and red pepper flakes. Cover and set aside.
  4. In a large skillet over medium heat add remaining tablespoon of olive oil, and sliced mushrooms. Saute the mushrooms for 2 to 3 minutes before adding sun-dried tomatoes, artichokes and chicken. Toss it a bit to heat. Remove from heat. Add the pasta and sauce and gently stir, until all of it is mixed. If it gets too thick and gloopy, splash in a little milk or broth (you may return the pan to low heat if it needs it too.)
  5. Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!
Ingredients: Chicken

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