The Soup Fairy Cooks!

Spicy Romaka Chicken

This is the maka version of the Spicy Romano Chicken i had at Johnny Carino's the other night.

Prep: 10 minutes
Cook: 30 minutes
Servings: 6 servings

Ingredients

• 3 boneless skinless chicken breasts


• salt and pepper to taste


• 1 pound pasta of your choice (i've used bow-ties and whole-wheat penne)


• 5 tablespoons butter, divided


• 8 ounces fresh mushrooms, stems discarded, caps sliced


• 3 cloves garlic, roughly chopped


• 1 red bell pepper, chopped


• 4 green onions, white and green tops


• 1 cup sun dried tomatoes, dry packed, cut into strips


• 1 can artichokes packed in water, chopped


• 1 pint heavy cream


• 1/2 cup shredded romano cheese


• salt, black pepper, and cayenne pepper to taste

Directions

Heat the broiler and broil salted and peppered chicken breasts 4-6 inches from heat for 6-7 minutes, then turn and broil another 8 minutes or so until internal temperature reaches 160°F.

Meanwhile heat a pot of salted water to boiling and cook pasta according to package directions. When pasta is done, drain and toss with 2 tablespoons butter.

Melt 3 tablespoons butter in skillet and sauté mushrooms, garlic, and bell pepper.

When chicken is done, slice thinly or dice and add to skillet.

Add green onions, sun dried tomatoes, and artichokes to skillet. Continue to sauté until everything is heated through and onions have wilted.

Add heavy cream to skillet and simmer, stirring frequently, until reduced by almost half, about 7 minutes. Add romano and stir until melted. Season with salt, black pepper, and cayenne pepper to taste. Serve immediately.