Monday, December 15, 2008

Chicken Pasta Toss

10 ounces uncooked spaghetti (I used angel hair)
1 teaspoon minced garlic (I used about 2 Tablespoons, we love garlic!)
2 Tablespoons butter
¾ pound boneless skinless chicken breasts, cubed
1/3 cup chopped green onions
1 teaspoon salt
½ teaspoon dried thyme
¼ teaspoon each onion powder, rubbed sage, white pepper and black pepper
Dash cayenne pepper
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese
2 Tablespoons minced fresh parsley (I omitted this because I didn't have it)

Cook the spaghetti according to package directions. Meanwhile, in a large skillet, saute garlic in butter. Add chicken, onions and seasonings; cook uncovered for 3-5 minutes or until juices run clear.

Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until slightly thickened.

Drain spaghetti; toss with chicken mixture. Sprinkle with Parmesan cheese and parsley.

Yield: 4 servings

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