Penne Cardinale

4 Servings
100% would make this recipe for Penne Cardinale again.

Chicken pasta dish with a creamy, slightly spicy sauce. NOT a low-fat meal!

0 : 45

0 : 52

Log in (free) to see larger recipe photos!

4 chefs marked this Penne Cardinale recipe as Favorite
Recipe look good to you?

Penne Cardinale Ingredients

3 ounce Olive oil	4 ounce White wine
5 ounce Green onion chopped	10 ounce Artichoke hearts quartered
2 ounce Garlic chopped	12 ounce Half-and-half cream
1 pound Chicken diced	1/2 ounce Butter room temperature
1 teaspoon Salt	1/4 pound Penne pasta cooked
2 teaspoon Red pepper crushed	3 ounce Romano cheese grated

Instructions for Penne Cardinale

Cut the root from the green onions and cut the green onions into ? inch rings and portions to 5 oz. Cut the raw chicken tenders in half lengthwise, portion to 16 oz. Portion the drained, quartered arthichoke hearts to 10 oz.

In a large saute pan, heat the olive oil, add the green onions and chopped garlic.

Saute for 3-4 minutes, until the garlic and onions are slightly browned. Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes until the chicken is cooked through. Deglaze the pan with the white wine.

Add the artichokes and cream. Reduce the sauce until it starts to thicken. remove the pan from the heat and incorporate the room temperature butter.

Toss with the cooked penne and then the romano cheese.

Main Ingredient: ChickenCuisine: Italian

Ingredient Insight - look inside this recipe

Butter

Chicken

Cream

Garlic

Green Onion

Olive Oil

Pasta

Salt

White Wine

Spicy Pasta Main Dish Chicken Italian

for flavor and categorization

This recipe is VERY good. The cooking times that I experienced may not be accurate for veteran chefs/cooks. I have only recently taken on Wednesday nights as my night to cook. I had previously played supporting roles at home, but never before taken on the full meal. I have grown to enjoy same night grocery shopping then cooking. I thought that this recipe might be a bit of a reach for a cooking novice, but I dove in anyway. When my wife and son reached for seconds (and then some), I knew that we had found a recipe keeper. Special thanks to Elrawen who made me look like a hero tonight. I hope that the photo I've submitted does your dish justice. I would only recommend editing the way the ingredients are listed as I found areas to be contradicting. In your ingredients list I would change "1 lb Chicken diced" to 1 lb Chicken sliced", "2 teaspoons Red pepper" to "2 teaspoons Crushed Red pepper", and "1/2 ounce Butter" to "2 tablespoons Butter". Thanks!