1 pint of heavy cream
3 cloves of fresh garlic
2 tbsp of butter
Romana cheese or Parmesan cheese (in the fancy cheese section, not the pre-shredded kind)
1 lb of Penne Pasta
1 package of boneless, skinless chicken breast
1 cup of mushrooms
1 tomato, diced
Shred cheese and set aside.
Cut chicken into strips and season with salt, pepper, garlic powder and onion powder. Sear on medium high heat until no longer pink. Then turn the heat down to medium low and let cook for an additional 15 minutes.
Boil pasta according to package directions.
Heat medium size skillet on medium low heat. While the skillet is getting hot, peel garlic cloves and then chop into tiny pieces.
Sauté the garlic for about 3 minutes, add 1 cup of the heavy cream.
Stir the cream and the garlic around until the cream starts bubbling. Once you see it bubbling, add the cheese and stir around until all ingredients are mixed. Then add 1/4 tsp of cayenne pepper and black pepper. Taste and make sure that it is spicy enough for you. If it is, you are done. If you want it a bit spicier, add more cayenne until it reaches your liking.
Toss the pasta sauce and mushrooms in with the pasta until mixed well. Top with strips of chicken, tomato and sprinkle any leftover cheese you have and serve.