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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 artichoke 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. De glaze 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.
Amazingly this is identical (to me) to the dish served at Buca di Beppo. Unbelievable flavor. One of my all-time favorites.
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amantel12 4 years agoexcellent! just like the original! One of my favorites!
pixelpup 5 years agoThis 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!
Elrawen 6 years agoAwesome! -Elrawen's mom
Elrawen 6 years agoAmazingly this is identical (to me) to the dish served at Buca di Beppo. Unbelievable flavor. One of my all-time favorites. [I posted this recipe.]