Romano Chicken

Name: Romano Chicken
Ingredients: 20 ounces diced chicken (thigh or breast); 1 tablespoon minced garlic; 1 ounce olive oil; 1 teaspoon salt; 1/2 teaspoon fresh ground pepper; 10 mushrooms, quartered; 2 cups heavy cream; 1/2 cup roasted red pepper (pureed); 6 basil leaves, julienned; 20 ounces cooked cavatappi pasta; 1/2 cup fresh grated romano cheese (or more)

11 ingredients

5 steps

Ingredients

20 ounces diced chicken (thigh or breast)
1 tablespoon minced garlic
1 ounce olive oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
10 mushrooms, quartered
2 cups heavy cream
1/2 cup roasted red pepper (pureed)
6 basil leaves, julienned
20 ounces cooked cavatappi pasta
1/2 cup fresh grated romano cheese (or more)

Directions

1

In a saute pan, heat oil and place garlic, chicken, and mushrooms and cook till chicken is seared.
2

Add all remaining ingredients except basil and cook till sauce is reduced almost to point of being thickened.
3

Toss pasta into sauce, then add basil, toss.
4

Remove to a serving dish and sprinkle with romano.
5

Time does not include cooking time for pasta.