April 17, 2008

Spicy Romano Chicken Pasta

2 T. butter
2 boneless, skinless chicken breasts (cooked, thinly sliced)
1/2 C. sliced mushrooms
1/4 C. diced green onions
1/8 C. sliced sundried tomatoes
Alfredo sauce (made from recipe below or from a jar)
1/4 cup Grated Romano cheese
1 can artichoke hearts, drained and chopped
cayenne pepper to taste
bowtie pasta, cooked

In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.

Add Alfredo sauce and Romano cheese. Simmer.

Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!

Alfredo Sauce
1/2 C. butter
2 oz. cream cheese
2 C. heavy cream
3/4 tsp. garlic powder
1/2 - 3/4 C. parmesan cheese

In saucepan, melt butter. Add cream cheese, heavy cream, garlic, salt, and pepper. Whisk constantly and bring to a boil. Simmer for 20 minutes, stir every few minutes. Remove from heat and stir in parmensan cheese. Cover and let it sit for 5 minutes.