Recipe

Chicken Romano Recipe

	Joannanha / All my dishes 2 years, 1 month ago This is a simple pasta dish that simply takes some time to prepare for the full flavors to come through, but is is delicious! Exactly what my family enjoys once the weather turns colder. Prep:20m Cook:60m Servings:4	Joannanha
	italian easy flavorful

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Ingredients

1 pound skinless, boneless chicken breasts or cutlets, cut into strips

4-5 stalks fresh rosemary

8 oz. mushrooms, sliced

3/4 c. sundried tomatoes, diced

1 c. asparagus spears or tips, cut into 1 inch pieces

2 tbsp. unsalted butter

1 tbsp. olive oil

2 tsp. garlic, minced

1/2 pint heavy cream

1/2 pint light cream

I lb. farfalle (bowtie) pasta, cooked until al dente

Grated cheese for garnish

Directions

Saute chicken strips in heavy skillet with 1/2 tbsp. olive oil until cooked through.

Remove chicken from skillet, add 1 tbsp. butter, 1/2 tbsp olive oil, mushrooms and asparagus and saute until mushrooms are cooked down and asparagus is tender.

Remove mushrooms, add additional butter and garlic and saute until garlic is fragrant.

Add light cream, rosemary and sundried tomatoes.

Reduce heat to simmer. Simmer for about 30 minutes, stirring frequently and ensuring cream does not boil over or cook down too much.

Add heavy cream, stir back in chicken, mushrooms and asparagus.

Cook an additional 5 minutes or until all is heated through.

Add pasta to cream mixture in skillet or mix well in serving dish.

Garnish with grated parmesan or romano cheese.

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