Recipe by Cook4_6
I found this recipe on another website and made it for dinner. It was absolutely fabulous! Make sure you use a dry white wine, and the red pepper flakes should be adjusted down if you don't like things spicy! My husband shared leftovers with co-workers the next day and they gave it rave reviews as well!
Top Review by Debi
This is a very tasty recipe! I made it spiced as written and the whole family loved it and rated it 4's and 5's. We like a bit of a bite so if your family does not - reduce the amount of red peppers. It wasn't a lot of heat but you can taste the heat. I did have one minor issue which was not knowing if the ounces listed meant measurement by liquid measure or weight. So I just went with what seemed to be reasonable though I think 3 Tbsp rather than 3 oz. would be enough oil. **Liquid measure - oil, wine, cream **By cup (liquid?) - green onions, chopped garlic **By weight - chicken, artichokes, butter, romano cheese (FIY - the oil, garlic and cheese all came out the same amount whether measured by size or weight.
- 3 ounces olive oil
- 5 ounces green onions
- 2 ounces chopped garlic
- 1 lb chicken tenders
- 1 teaspoon salt
- 2 teaspoons crushed red pepper flakes
- 4 ounces white wine
- 10 ounces artichokes, quartered
- 12 ounces cream
- 1 1⁄2 ounces butter
- 1 3⁄4 lbs cooked penne pasta
- 3 ounces grated romano cheese
Directions See How It's Made
- Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
- Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
- Portion the drained quartered artichoke hearts to 10 ounces.
- In a large saute pan, heat the olive oil, add the green onions and chopped garlic.
- Saute for 3-4 minutes, until the garlic and onions are slightly browned.
- Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through.
- Deglaze the pan with white wine.
- Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter.
- Toss with the cooked penne and then the romano cheese.