Spicy Romano Chicken

Ingredients:
Sauce:
1 pint heavy cream
4 Tbsp. butter
2 tsp. salt
1/2 tsp. pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
2 tsp. cayenne pepper (WAY WAY SPICY - 1/2 or 1 tsp for less spice)

Ingredients:
10 oz. bowtie pasta cooked and drained
1 1/2 Tbsp. melted butter
1/4 cup slice green onions
1/2 cup sliced mushrooms
7-8 oz precooked sliced grilled chicken
1/8 cup sundried tomato pesto
1 oz. heavy cream

Directions:
To prepare the sauce: Melt butter in skillet. Add cream, salt and pepper. Heat to a boil. Remove from heat and fold in cheese and cayenne pepper. Set aside.

For Ingredients: In skillet over medium heat, melt butter, then add mushrooms, green onions, and sundried tomato pesto. Stir for 1 minute. Next add chicken. Stir in 1 oz. have cream and 1/2 of the sauce. Add pasta followed by rest of the sauce. Stir gently. Serve.

3 cheese Manicotti

Ingredients:
10 manicotti shells
1 15 oz carton Ricotta cheese
2 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese
1 egg, beaten
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1 jar (26 oz) spaghetti sauce

Directions:
Cook shells according to pkg. Meanwhile, in large bowl, combine the ricotta cheese, 1 1/2 cups mozzarella cheese, parmesan cheese, egg and seasonings.
Drain shells.
Spread 1 cup spaghetti sauce into ungreased 9x13 pan. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce.
Cover and bake at 375 for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer.