Penne Cardinale

Penne Cardinale

Ingredients:
3 ounces olive oil
5 ounces green onions, or red onion or yellow if you have nothing else!!
2 ounces chopped garlic (I press @5 cloves)
1 pound chicken tenders (I use @10)
1 teaspoon salt
1/4 to 1/2 teaspoons crushed red peppers (The recipe calls for 2! -WAY too spicy)
4 ounces white wine (cooking wine found with the vinegar at the store)
10 ounces artichoke hearts, quartered (1 - 2 cans depending on how I feel, not marinated)
12 ounces cream
1 1/2 ounce butter (3 TBS)
1 pound cooked penne pasta
5 ounces grated romano cheese (sometimes I substitute parmesan)

Directions:
Cut the root from the green onions and cut the green onions into 1/4 inch rings, or chop onion.

Cut the raw chicken tenders in half lengthwise.

In a large saute pan, heat the olive oil, add the 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. (You want the pan pretty hot for this or it kind of 'stews' the chicken- still tastes okay but has a different texture.)

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. (The sauce does not get super thick on the stove, it thickens up more when it mixes in with the cheesy pasta).

Toss the cooked penne with the romano cheese, then toss the sauce and pasta together.

It is great on day two, also!