Buca Di Beppo Penne Cardinale

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 ounces olive oil
• 5 ounces green onions
• 2 ounces chopped garlic
• 1 lb chicken tenders
• 1 teaspoon salt
• 2 teaspoons crushed red pepper flakes
• 4 ounces wine
• 10 ounces artichokes, quartered
• 12 ounces cream
• 1 1/2 ounces butter
• 1 3/4 lbs cooked penne pasta
• 3 ounces grated romano cheese

Recipe

• 1 cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
• 2 cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
• 3 portion the drained quartered artichoke hearts to 10 ounces.
• 4 in a large saute pan, heat the olive oil, add the green onions and chopped garlic.
• 5 saute for 3-4 minutes, until the garlic and onions are slightly browned.
• 6 add the chicken tenders, salt and the crushed red pepper. cook for an additional 3-4 minutes, until the chicken is cooked through.
• 7 deglaze the pan with wine.
• 8 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.
• 9 toss with the cooked penne and then the romano cheese.