Spicy Romano Chicken

Well as usual I'm adding a recipe that's NOT in the healthy category. I'll leave that for Beth :) I've had this dish at Johnny Carino's and wanted to try it out at home. It was delicious and best of all hubby loved it!

Spicy Romano Chicken

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
1 t Cayenne pepper
*for extra zip add 1 to 2 tsps red pepper flakes in addition to cayenne (I added one "shake" of the red pepper flakes and it was plenty spicy!)
INGREDIENTS
10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 small jar artichoke hearts - drained
1 7-8 ounce precooked sliced grilled chicken, sliced
1/8 cup sundried tomatoes, 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, then add mushrooms, 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.

~Christi