Chicken Romano
From joannanha 13 years ago
- 60 minutes to make
- Serves 4
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.
Ingredients
- 1 pound skinless, boneless chicken breasts or cutlets, cut into strips shopping list
- 4-5 stalks fresh rosemary shopping list
- 8 oz. mushrooms, sliced shopping list
- 3/4 c. sundried tomatoes, diced shopping list
- 1 c. asparagus spears or tips, cut into 1 inch pieces shopping list
- 2 tbsp. unsalted butter shopping list
- 1 tbsp. olive oil shopping list
- 2 tsp. garlic, minced shopping list
- 1/2 pint heavy cream shopping list
- 1/2 pint light cream shopping list
- I lb. farfalle (bowtie) pasta, cooked until al dente shopping list
- Grated cheese for garnish shopping list
How to make it
- 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.
People Who Like This Dish 3
- clbacon Birmingham, AL
- lovebears Reynoldsburg, OH
- joannanha Wilmington, DE
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