Buca di Beppo Penne Cardinale
This recipe is a chicken pasta dish with a creamy, slightly spicy sauce.
INGREDIENTS | SERVES 4–6
- 1 pound chicken tenders
- ¾ cup olive oil
- ½ cup green onions
- ¼ cup chopped garlic
- 1 teaspoon salt
- 2 teaspoon crushed red pepper flakes
- ½ cup white wine
- 1¼ cups quartered artichokes
- 1½ cups cream
- 2 pats butter
- 1¾ pounds cooked penne pasta
- ¾ cup grated Romano cheese
Cut the chicken in half lengthwise.
In a large sauté pan, heat olive oil and sauté onions and garlic 3–4 minutes, until slightly browned.
Add the chicken, salt, and red pepper. Cook for an additional 3–4 minutes, until the chicken is done.
Deglaze the pan with white wine. Add artichokes and cream. Reduce the sauce until it starts to thicken. Cook for 4–5 minutes.
Remove the pan from the heat and incorporate the butter. Toss with the cooked penne and then the Romano cheese.