Spicy Romano Chicken Pasta

I eat cheese.

Like a lot of cheese.

In fact if the world was ending, I think all I would need to survive is a dairy cow. I’ve never milked a cow or churned butter, but if there is anyone that could find a way to do that, I would. Because I pretty much can’t live without dairy products.

And with dairy, comes pasta.

And no, I will never have the perfect body. Be totally rail thin… because I just can’t live without cheese or pasta.

And this pasta, I can’t buy anymore, because all the restaurants closed down. So I had to find a copy cat recipe to make it myself. And there were so many, so I just mixed and matched and called it good.  And it’s pretty much heaven on earth. And a heart attack in a bowl. But totally worth it if you ask me!

SPICY ROMANO CHICKEN PASTA

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.

 

PASTA INGREDIENTS

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

1 1/2 T melted butter

1/4 cup sliced green onions

1 can  artichoke hearts – drained and quartered

1 7-8 ounce precooked sliced grilled chicken, sliced (doesn’t not have to be grilled, just sliced)

1 jar sundried tomatoes,  drained and chopped

1 oz heavy cream

 

Directions

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.

For Ingredients:

In a large skillet over medium heat, melt butter, 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.

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