Spicy Romano Chicken & Pasta

• 10 ounces, weight Bowtie Pasta
• 4 Tablespoons Butter
• 1 pint Half-and-half
• 2 teaspoons Salt
• 1/2 Tablespoons Pepper
• 1/4 cups Shredded Romano Cheese
• 1/4 cups Shredded Parmesan Cheese
• 1 teaspoon Cayenne Pepper
• 1- 1/2 Tablespoon Butter
• 1/2 cups Sliced Mushrooms
• 1/4 cups Green Onions, Sliced
• 18 cups Sun-Dried Tomatoes, Chopped
• 16 ounces, weight Chicken, Grilled Or Shredded
• 1 ounce, fluid Half-and-half

1. Cook pasta according to package instructions.
2. When done, drain it and set aside.
3. Melt 4 tablespoons of butter in saute pan or skillet over medium heat.
4. Add 1 pint of half-and-half, salt and pepper and heat to a boil.
5. Remove from heat and fold in cheeses and cayenne pepper.
6. Set aside.
7. In a large skillet over medium heat, melt 1.5 tablespoons of butter, then add mushrooms, green onions and sundried tomatoes.
8. Stir for one minute.
9. Next add chicken and stir.
10. Stir in 1 ounce of half-and-half and half of the sauce.
11. Add the cooked bowtie pasta and the rest of the sauce.
12. Stir gently.
13. Serve.

pasta, butter, salt, pepper, romano cheese, parmesan cheese, cayenne pepper, butter, mushrooms, green onions, tomatoes, weight chicken

Taken from tastykitchen.com/recipes/main-courses/spicy-romano-chicken-pasta/ (may not work)