Buca Di Beppo Penne Cardinale

Recipe by Cook4_6
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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