Spicy Chicken Romano

2 tablespoons butter
2 boneless skinless chicken breasts (thinly sliced)
1/2 cup sliced mushrooms (can also use canned mushrooms)
1/4 cup diced green onions
1/8 cup sliced sun-dried tomatoes
Sun Dried Tomato Alfredo Sauce (I have only found the Classico brand)
1/4 cup grated romano cheese (I use the kind in a small tub, can be mixture of cheeses as well)
1 (12 ounce) can artichoke hearts, drained and chopped
cayenne pepper
bow tie pasta, cooked


In skillet melt butter and saute chicken, mushrooms, green onions, artichoke hearts, and sun dried tomatoes until hot and chicken is cooked through. Add Alfredo sauce and Romano cheese. Simmer. Add cayenne pepper to taste. Serve over bowtie pasta.
You can also stir in the pasta with the sauce and chicken mixture, but I like to serve it over the pasta so each person can take how much of each they like.

Fettucine Alfredo

1/2 cup real butter
1 pint heavy whipping cream
1 tsp. fresh garlic
salt and pepper to taste
1 dash cayenne pepper
1lb. Box of pasta
2/3 cup fresh grated parmesean or romano cheese

In a saucepan over medium-low heat, melt butter- add cream,garlic, and salt and peppers. Simmer for 20-30 minutes, stirring constantly until thick. Remove sauce from heat and stir in cheese. Serve over hot pasta. Great with grilled chicken.

Creamy Tomato Pasta

2 c Italian stewed tomatoes
2 garlic cloves, minced
1 cup whipping cream
3 Tbs tomato paste (I usually just use the whole can)
1/3 cup fresh Italian parsley, chopped
Salt and pepper to taste

Puree stewed tomatoes in blender. Sauté garlic in olive oil for 2-3 minutes. Add tomatoes to pan. Add whipping cream, tomato paste, parsley, salt and pepper. Bring to a boil, then simmer for 30-35 minutes. Serve over cooked fettuccini noodles (or any other pasta). Optional: serve with sliced grilled chicken.