Spicy Romano Chicken

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Last week DT and I went to eat at Johnny Carino’s Italian restaurant one of my favorite restaurants.  Almost every time we go there I order the Spicy Romano chicken. I just love the creamy spicy sauce with the melt in your mouth chicken and tangy sun dried tomatoes.  As usual I ate it all.  But I kept thinking about that sauce.  I decided to make my own version at home the other night.   And much to my surprise it was super simple to make and extremely creamy and delicious.

In case you haven’t noticed I love to recreate restaurant meals at home.  Here are a few others I have done if you’ve missed them.  Tomatillo Chicken and Fish tacos with lemon butter sauce.

Let me show you how I made it.

Ingredients: 2 T Butter, Melted, 2 Chicken Breast, 8 Ounce, 1 8oz container mushrooms, Sun-dried Tomatoes, Salt and Pepper, to taste, 1 cup Green Onions, Sliced, 1 jar Artichokes, in water, roughly chopped, 2 cups Heavy Cream, 1/2 cup Romano Cheese, Grated, Cayenne Pepper, Bowtie pasta, 16.oz

In a large deep skillet, melt 2 T butter

I didn’t show this step but grill or pan fry 2 chicken breasts, I simply seasoned each side with salt and pepper, then slice thinly.

To the melted butter add sliced button mushrooms, sliced chicken

chopped green onions

and roughly chopped artichokes

Salt and pepper all the ingredients.

Oops don’t forget the sliced sun dried tomatoes, they are must.

Meanwhile start a large pot of water to boil, add your pasta and cook per package instructions.

Then pour in 2 cups of heavy cream.

1/2 cup of romano cheese

and sprinkle with cayenne pepper, to taste.   Cook until sauce reduces by half, about 5-7 minutes.

Then add the (drained) cooked pasta directly to the sauce, and toss to incorporate.

Serve immediately.

Your mouth will forever be grateful.

Print This Recipestrong>Spicy Romano Chicken

Serves 6 people

Ingredients:

2 T Butter, Melted
2 Chicken Breast, 8 Ounce
8 oz container mushrooms, Sliced
1 Cup Sun-dried Tomatoes
Salt and Pepper
1 cup Green Onions, Sliced
1 jar Artichokes, in water, roughly chopped
2 cups Heavy Cream
1/2 cup Romano Cheese, Grated
Cayenne Pepper
Bowtie pasta, 16.oz

Directions:

Grilled chicken breasts until done.  Cool and slice into ¼ inch thick strips.

Add butter to a large sauté pan at medium heat.  Once butter is heated, add sliced chicken, mushrooms, sun-dried tomatoes, green onions and salt and pepper.  Sauté until mushrooms are cooked.  Add heavy cream, romano cheese and cayenne pepper, to taste.  Let cream reduce by 50% while thoroughly combining all ingredients.

Cook bowtie pasta according to package directions.  Drain excess water and then toss pasta with contents of sauté pan.  Plate and enjoy!