I enjoyed this delicious pasta made by Alicia Hall a couple months ago during a potluck held at her home. All the food was delicious, but the pasta was so good I had to get the recipe. She referred me to a blog called "Junk in Their Trunk," - www.junkintheirtrunk.blogspot.com – created by some sisters who have a lot of wonderful recipes, great ideas, crafts and furniture makeovers, etc.
This recipe is a "copycat" of a dish served at Johnny Carino's restaurant, and, oh my, it is good. Try it!
I would like to find some ways to make it more healthy, so if you have some ideas, please let me know!
Alfredo sauce:
1 cube butter
1 pint cream
4 oz. cream cheese
1/8 tsp. minced garlic
Melt above ingredients together stirring with whisk to break up cream cheese pieces, then add:
1 C. Parmesan cheese
Stir until smooth
2 Tbsp. butter
2 boneless, skinless chicken breasts, thinly sliced
8 oz. sliced mushrooms
1/4 C. diced green onions
1/4 C. sliced sun-dried tomatoes
1/4 C. Romano cheese
1 can artichoke hearts, drained and chopped
1/4 tsp. cayenne pepper
bow-tie pasta, cooked
In a skillet, melt butter and saute chicken, mushrooms, green onions, and sun-dried tomatoes until chicken is cooked through. Add Alfredo sauce, Romano cheese, artichoke hearts and cayenne pepper. Simmer. Serve over bow-tie pasta. You can start by making the chicken first. Makes 6-8 servings.
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