My Version Carinos Spicy Romano Chicken Recipes

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MY VERSION: CARINO'S SPICY ROMANO CHICKEN

My favorite restaurant in the world is Johnny Carino's (a.k.a Carino's Italian Grill) and my favorite recipe is their Spicy Romano Chicken. Well I've tried other recipes that I thought were close but I recently tried a recipe by Guy Fieri and after a few changes I think I've come up with a pretty close alternative. I will make one change when I make it again : I will skip slicing the chicken and just put one breast on each plate. I hope this recipe is enjoyed. I must add that I give Guy all the praise for this recipe :-)

Provided by jennybug

Categories     Chicken Breast

Time 1h

Yield 2 cup, 4 serving(s)

Number Of Ingredients 15



My Version: Carino's Spicy Romano Chicken image

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.

4 skinless chicken breasts
1 cup blackening seasoning
2 tablespoons extra virgin olive oil
2 cups mushrooms, chopped
3 tablespoons minced fresh garlic cloves
1 cup roughly chopped marinated sun-dried tomato (or fresh)
1/4 cup white wine or 1/4 cup chicken stock
1 quart heavy cream (or half n half)
3/4 cup parmesan cheese
1/2 cup grated romano cheese
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
12 ounces marinated artichoke hearts
1 lb cooked bow tie pasta
1/2 cup scallion

SPICY ROMANO CHICKEN

Make and share this Spicy Romano Chicken recipe from Food.com.

Provided by JLBurnell

Categories     < 30 Mins

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10



Spicy Romano Chicken image

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!

Nutrition Facts : Calories 381.4, Fat 18.2, SaturatedFat 9.9, Cholesterol 117.1, Sodium 541.1, Carbohydrate 23.7, Fiber 15.4, Sugar 3.4, Protein 34.3

2 tablespoons butter
2 boneless skinless chicken breasts (cooked, thinly sliced)
1/2 cuo sliced mushrooms
1/4 cup diced green onion
1/8 cup sliced sun-dried tomato
alfredo sauce (made from your favorite recipe or from a jar)
1/4 cup grated romano cheese
1 (12 ounce) can artichoke hearts, drained and chopped
cayenne pepper
bow tie pasta, cooked

SPICY ROMANO CHICKEN WITH ARTICHOKE HEARTS & SUN-DRIED TOMATOES RECIPE - (4.3/5)

Provided by á-25138

Number Of Ingredients 16



Spicy Romano Chicken with Artichoke Hearts & Sun-dried Tomatoes Recipe - (4.3/5) image

Steps:

  • Sauce: Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside. Main: In a large skillet over medium heat, melt butter, then add mushrooms, and sun-dried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve. Recipe is easily doubled or tripled. Enjoy!

SAUCE:
1 pint heavy cream
4 tablespoons butter
2 teaspoons salt
1 to 2 teaspoons pepper
1/4 cup Romano cheese
1/4 cup parmesan cheese
2 teaspoons cayenne pepper, or less to taste
MAIN:
10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.
1 1/2 tablespoons melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 (7 to 8-ounce) precooked sliced grilled chicken (we also add equal amounts of sausage to ours...although shrimp, beef, and crab would be great too!)
1/8 cup sun-dried tomatoes, chopped
1 ounce heavy cream

SPICY SHRIMP AND CHICKEN PASTA (LIKE CARINO'S)

This is my FAVORITE dish at Johnny Carino's in my town and this is my rendition of the recipe. My husband says it tastes exactly like theirs. I have played around with how much cayenne pepper to put in this dish because the recipe I found originally just said "to taste". For me, one teaspoon is too mild, but two teaspoons is pretty spicy. I'd put some in and do a taste test before you add more. The original recipe was in Denver's Rocky Mountain News, but I have modified it to our tastes, including leaving out the green onion and increasing the amount of the sauce. Also, the original recipe said it served 4, but we have no problem getting 6-8 servings of this. I serve it with a tossed salad and my Recipe #281657.

Provided by Sooz Cooks

Categories     Chicken Breast

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10



Spicy Shrimp and Chicken Pasta (Like Carino's) image

Steps:

  • Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
  • Add butter to a large sauté pan on medium heat.
  • Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
  • Saute mixture until shrimp and mushrooms are cooked.
  • Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
  • Meanwhile, cook pasta al dente according to package directions; drain excess water.
  • Toss cooked pasta with contents of sauté pan. Serve.

Nutrition Facts : Calories 933.7, Fat 59, SaturatedFat 35, Cholesterol 271.6, Sodium 715.6, Carbohydrate 70.1, Fiber 9.7, Sugar 3.9, Protein 34.6

2 (8 ounce) boneless skinless chicken breasts, grilled
3 tablespoons butter
20 medium raw shrimp, peeled, tail removed, and cleaned
1 cup fresh button mushroom, cleaned and sliced
1 cup sun-dried tomato, sliced
salt and pepper, to taste
3 cups heavy cream
1/2 cup romano cheese, grated
1 1/2 teaspoons cayenne pepper
16 ounces dry penne pasta

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