Steps
- 1
Cook and drain penne noodles
- 2
Pour sun-dried tomatoes into a pan over medium heat. Add garlic.
- 3
Cut chicken into strips and add to pan. Cook until chicken is done.
- 4
Add artichoke hearts to pan and cook for one minute.
- 5
Add half & half, Romano cheese, and mozzarella cheese to pan. Stir thoroughly until cheese is melted, then cover until thickened, stirring occasionally.
- 6
Add red pepper flakes and basil to sauce.
- 7
Add noodles to your sauce and serve.
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