Categories: Pasta

Ingredients

• 1 lb. chicken tenders
• 3/4 cup olive oil
• 1/2 cup green onions
• 1/4 cup chopped garlic
• 1 tsp salt
• 2 tsp crushed red pepper flakes
• 1/2 cup white wine
• 1 1/4 cups quartered artichokes
• 1 1/2 cups cream
• 2 pats butter
• 1 3/4 lbs. cooked penne
• 3/4 cup grated Romano

Directions

1. Cut the chicken in half lengthwise.

2. In a large saute pan, heat olive oil and saute onions and garlic 3 to 4 minutes, until slightly browned.

3. Add the chicken, salt, and red pepper. Cook for an additional 3 to 4 minutes, until the chicken is done.

4. Deglaze the pan with white wine. Add artichokes and cream. Reduce the sauce until it starts to thicken. Cook for 4 to 5 minutes.

5. Remove the pan from the heat and incorporate the butter. Toss with the cooked penne and then the Romano cheese.

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