My Version Carinos Spicy Romano Chicken Recipes

COPYCAT JOHNNY CARINO'S SPICY SHRIMP AND CHICKEN PASTA

Steps:

• Add the sliced chicken to a saute pan on medium heat and cook through. Set aside when cooked.
• Begin cooking pasta according to package directions.
• When the pasta is close to being finished, add butter to the same saute pan used to cook the chicken and melt on medium heat. Once the butter is melted, add shrimp, chicken, mushrooms, sundried tomatoes, onions, salt and pepper.
• Saute the mixture until shrimp and mushrooms are cooked. Shrimp should be pink.
• When the pasta is finished cooking, drain the excess water but don't rinse it. Set aside.
• In the empty pot used to cook the pasta, add the cream, Romano cheese, and cayenne pepper. Let the cream reduce by half while stirring frequently.
• Add the meat and veggie mixture to the sauce and stir together. Add the pasta and stir all together. Serve and enjoy!

MY VERSION: CARINO'S SPICY ROMANO CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

SPICY ROMANO CHICKEN

Steps:

• In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.
• Add Alfredo sauce and ROmano cheese. Simmer.
• Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!