The Pioneer Woman Tasty Kitchen
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Spicy Romano Chicken & Pasta

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Level: Easy

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Description

This was so simple to make! Delicious too! I precooked the chicken by cooking it on low for 10 hours with a can of cream of chicken soup and one can of water.

Ingredients

  • 10 ounces, weight Bowtie Pasta
  • 4 Tablespoons Butter
  • 1 pint Half-and-half
  • 2 teaspoons Salt
  • ½ Tablespoons Pepper
  • ¼ cups Shredded Romano Cheese
  • ¼ cups Shredded Parmesan Cheese
  • 1 teaspoon Cayenne Pepper
  • 1-½ Tablespoon Butter
  • ½ cups Sliced Mushrooms
  • ¼ cups Green Onions, Sliced
  • ⅛ cups Sun-Dried Tomatoes, Chopped
  • 16 ounces, weight Chicken, Grilled Or Shredded
  • 1 ounce, fluid Half-and-half

Preparation

Cook pasta according to package instructions. When done, drain it and set aside.

Melt 4 tablespoons of butter in saute pan or skillet over medium heat. Add 1 pint of half-and-half, salt and pepper and heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.

In a large skillet over medium heat, melt 1.5 tablespoons of butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add chicken and stir. Stir in 1 ounce of half-and-half and half of the sauce. Add the cooked bowtie pasta and the rest of the sauce. Stir gently. Serve.

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