Here is an easy copycat recipe of Johnny Carino's Spicy Romano Chicken. Really, I can't tell the difference between my version and the real thing. Serve it with crusty bread dipped in olive oil and roasted garlic, and you've got yourself a great stay-in date night!
This is a very versatile recipe. If you don't care for some of these vegetables, feel free to substitute others that sound good to you.
printable recipe
serves 4
8 oz bowtie (farfalle) pasta, other kinds work too
1 Tbsp butter
1 can quartered artichoke hearts in water, drained
1/4 cup chopped sun-dried tomatoes
4 green onions, chopped
1 cup chopped raw mushrooms
1 lb boneless, skinless chicken breast
1 pint prepared alfredo sauce (we like to use Olive Garden's alfredo, available for about $5 per pint for takeout, but you can use a store-bought jar if you prefer)
cayenne pepper, to taste
To begin, chop the mushrooms and green onions and set aside.
Next, slice your chicken into thin strips diagonally against the grain. Sprinkle with salt and pepper.
In a large skillet or dutch oven, melt 1 Tbsp of butter over medium high heat. Meanwhile, begin cooking the pasta according to package directions.
As soon as the butter is melted, add the chicken to the pot or skillet.
Cook several minutes per side, until the chicken is golden and cooked through.
Add the mushrooms, green onions, artichoke hearts and sundried tomatoes, cooking and stirring until mushrooms are cooked, about 3 minutes.
Add the cooked (and drained) pasta and alfredo sauce. Season with cayenne pepper, to taste. Cook and stir until sauce is hot, then remove from heat and serve.
This is a very versatile recipe. If you don't care for some of these vegetables, feel free to substitute others that sound good to you.
printable recipe
Spicy Romano Chicken
serves 4
8 oz bowtie (farfalle) pasta, other kinds work too
1 Tbsp butter
1 can quartered artichoke hearts in water, drained
1/4 cup chopped sun-dried tomatoes
4 green onions, chopped
1 cup chopped raw mushrooms
1 lb boneless, skinless chicken breast
1 pint prepared alfredo sauce (we like to use Olive Garden's alfredo, available for about $5 per pint for takeout, but you can use a store-bought jar if you prefer)
cayenne pepper, to taste
To begin, chop the mushrooms and green onions and set aside.
Next, slice your chicken into thin strips diagonally against the grain. Sprinkle with salt and pepper.
In a large skillet or dutch oven, melt 1 Tbsp of butter over medium high heat. Meanwhile, begin cooking the pasta according to package directions.
As soon as the butter is melted, add the chicken to the pot or skillet.
Cook several minutes per side, until the chicken is golden and cooked through.
OH yes, I am making this for sure! I meant to comment on the Thai Peanut CHicken - we made that last week and it was sooo very good! I love your blog - so many great recipes! I had no idea you could get takeout alfredo from Olive garden! woohoo!
ReplyDeleteYum!!! This looks so good and easier to make than I thought it would be.
ReplyDeleteI made this recipe the other night - it came out awesome. I ended up using Buitoni light alfredo sauce - worked fine! Thanks for sharing. I am about a month behind on recipes ... will let you know the next one I use! :) Thanks for sharing!
ReplyDeleteThis was excellent. My family loved it. I will add shrimp next time
ReplyDeleteI forgot to say that I fixed my on Alfredo sauce
ReplyDeleteIngredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Ingredients3 cups milk
3 cups heavy cream
1 cup imported Parmesan cheese, grated
1 cup imported Romano cheese, grated
12 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Ingredients4 1/2 cups milk
4 1/2 cups heavy cream
1 1/2 cup imported Parmesan cheese, grated
1 1/2 cup imported Romano cheese, grated
18 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Procedures
•HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
•PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
•SEASON to taste with salt and black pepper. Serve over your favorite pasta.