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Spicy Romano Chicken Pasta Recipe

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This recipe for Spicy Romano Chicken Pasta, by , is from The Krutsinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicci Johnston
Added: Tuesday, March 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
All the portion sizes depend on how much your making and how much you like each flavor.

You will need:
bowtie pasta
sliced/grilled
sundried tomatoes
green onions
mushrooms
quartered artichoke hearts
alfredo sauce
romano cheese
garlic seasoning
cayenne pepper
black pepper

Directions:
Directions:
Start making the chicken. You can grill it, bake it, however you'd like. Whenever it's done, slice it with a pizza cutter or a sharp knife into strips.
Prepare the bowtie pasta "al dente" and then set aside. Directions for preparation are on the back off the box, follow their instructions to make it al dente. Don't let the pasta clump and stick together though - rinse it well.
In another pan start preparing the sauce: pour the alfredo sauce into a saucepan and warm it on the stove. Grate romano cheese into the sauce and let that melt. Put as much romano as your taste buds would like. After the cheese melts into the sauce add cayenne pepper (a little goes a long way) until the sauce has a nice light-pink color. Add garlic seasoning and black pepper to taste.

Then work on the veggies. Slice the sundried tomatoes into long think strips, slice the mushrooms, dice the green onion, and pull apart the artichokes into bit-sized sections. Then saute those veggies! When they're done and cooked to your liking, mix them in with the pasta. Lastly, mix in the sauce.
It's best if you have a saute pan and toss everything lightly in the pan (this keeps everything light and not too heavy sauce-wise). If not, mix it all into a large bowl while the sauce is hot.
Serve immediately

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I know my instructions were kinda vague. . . but this is a great main course pasta dish. All the veggies/chicken slices are proportionate to how much pasta you prepare, so make as much or as little as you'd like. The sauce is great with the chicken and this is the only dish I ever eat artichokes with!

 

 

 

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