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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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 519 (63%)|
|Amt Per Serving||% DV|
|Total Fat 57.6g||77 %|
|Saturated Fat 19.5g||98 %|
|Monounsaturated Fat 27.9g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 166.9mg||51 %|
|Sodium 473.7mg||16 %|
|Potassium 832.3mg||22 %|
|Total Carbohydrate 35.4g||10 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 30.4g|
|Protein 37.5g||54 %|
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Calories per serving: 821
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