Saturday, May 23, 2009

Buca di Beppo Penne Cardinale

This recipie says that it serves 4. I doubled it and had enough for 16 adults! So, if you are making it just for your family you might want to split everything in half.

1/3 cup olive oil
2/3 cup green onions
1/4 cup chopped or minced garlic
1 pound chicken tenders
1 teaspoon salt
1/2 tsp crushed red peppers (or less)
4 ounces white cooking wine
1 can artichokes, quartered
12 ounces cream
3 TBS butter
1 1/2 pound cooked penne pasta
4 ounces grated romano cheese

Cut the root from the green onions and cut the green onions into 1/4 inch rings. Cut the raw chicken tenders in half lengthwise. Quarter the artichoke hearts. 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 white wine. Add the quartered 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.
(This recipe from ... with a few adjustments by me!)