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Chicken Roma

Chicken Roma


6 (2¼ oz.) pieces prepared, fully cooked, breaded chicken breast filets
1 Tbsp. olive oil
1 tsp. garlic, fresh, minced
4 oz. artichoke hearts, quartered, drained
½ tsp. lemon & pepper seasoning blend, dried
1 cup prepared Alfredo sauce, warm
1 Tbsp. chicken broth
2 oz. grated Romano cheese
1 Tbsp. tomato, fresh, seeded, diced
12 oz. parsley, fresh, chopped
12 oz. capellini pasta, cooked, drained
1 Tbsp. grated Romano cheese

1. Deep fry frozen filets, according to package instructions until internal temperature reaches 140°F for 15 seconds. Hold hot above 135°F.

2. Combine olive oil, garlic, artichoke hearts, and lemon pepper in nonstick sauté pan and sauté over low heat for 2 to 3 minutes, stirring often until garlic is tender and moisture has evaporated.

3. Add Alfredo sauce, chicken broth, and Romano cheese to pan and stir to blend. Simmer over medium-low heat for 3 to 4 minutes or until thoroughly heated, stirring often.

4. Add tomatoes and parsley to pan and stir to blend. Simmer over medium-low heat for 1 to 2 minutes stirring often until thoroughly heated. To assemble on platter: Place 12 oz. pasta on platter; top with 1½ cups sauce. Arrange 6 chicken filets over pasta; top with ½ cup sauce. Garnish with 1 Tbsp. grated cheese.

Photo and recipe: Tyson Food Service

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