Spicy Romano Chicken with Artichoke Hearts and Sundried Tomatoes

THE SAUCE
1 pint heavy cream
4 T butter
2 t salt
1 T pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
2 t cayenne pepper
*for extra zip add 1 to 2 tsps red pepper flakes in addition to cayenne

INGREDIENTS
10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 small jar artichoke hearts - drained
1 7-8 ounce precooked sliced grilled chicken, sliced
1/8 cup sundried tomatoes, chopped
1 oz heavy cream

To Prepare The Sauce:
Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.

For Ingredients:
In a large skillet over medium heat, melt butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

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