Buca Di Beppo Penne Cardinale - cooking recipe

Ingredients

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 white 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

Preparation

Cut the root from the green onions and cut the green onions into 1/4 inch rings and portions to 5 ounces.
Cut the raw chicken tenders in half lengthwise, portion to 16 ounces.
Portion the drained quartered artichoke hearts to 10 ounces.
In a large saute pan, heat the olive oil, add the green 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.
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.
Toss with the cooked penne and then the romano cheese.