Alotizzip Chicken Romano Recipe

Ingredients for Alotizzip Chicken Romano

• Boneless Skinless Chicken Breasts
• Fine Breadcrumbs
• 1 cup grated Romano cheese
• 2 tablespoons olive oil
• Italian Style Diced Tomatoes
• Garlic Cloves
• Kalamata Olives
• Capers
• Balsamic Vinegar
• 1/2 teaspoon red pepper flakes (or more, to taste)
• Fresh Basil Leaves
• Rigatoni Pasta

How to Make Alotizzip Chicken Romano

1. Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side.
3. Add garlic and red pepper flakes to the skillet; cook for 1 minute, or until fragrant.
4. Stir in chicken broth, lemon juice, and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until sauce slightly thickens.
5. Add cooked pasta to the skillet and toss to coat. Stir in Romano cheese, Parmesan cheese, and parsley until melted and combined.
6. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
7. Serve immediately and garnish with extra parsley or red pepper flakes, if desired.