The Menu Mama recipes

Spicy Romano Chicken

serves 4

8 oz bowtie (farfalle) pasta, other kinds work too

1 Tbsp butter

1 can quartered artichoke hearts in water, drained

1/4 cup chopped sun-dried tomatoes

4 green onions, chopped

1 cup chopped raw mushrooms

1 lb boneless, skinless chicken breast

1 pint prepared alfredo sauce (we like to use Olive Garden's alfredo, available for about $5 per pint for takeout, but you can use a store-bought jar if you prefer)

cayenne pepper, to taste

 

To begin, chop the mushrooms and green onions and set aside.

 

Next, slice your chicken into thin strips diagonally against the grain. Sprinkle with salt and pepper.

 

In a large skillet or dutch oven, melt 1 Tbsp of butter over medium high heat. Meanwhile, begin cooking the pasta in a separate pot according to package directions. As soon as the butter is melted, add the chicken to the pot or skillet. Cook several minutes per side, until the chicken is golden and cooked through.

Add the mushrooms, green onions, artichoke hearts and sundried tomatoes, cooking and stirring until mushrooms are cooked, about 3 minutes.

Add the cooked (and drained) pasta and alfredo sauce. Season with cayenne pepper, to taste. Cook and stir until sauce is hot, then remove from heat and serve.