Buca di Beppo Penne Cardinale

(from castro15’s recipe box)

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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