Chicken and Pasta in Cream Sauce Makes 2 main-dish servings
ounces thin spaghetti, cooked, drained, kept warm
tablespoons unsalted butter
tablespoon Chef Paul Prudhomme's Poultry Magic®
pound diced boneless, skinless chicken breasts
cup finely chopped green onions with tops
cups heavy cream or half-and-half
Melt butter in large skillet over medium heat. Add Poultry Magic® and chicken; cook 1 minute. Add onions; cook and stir 1 to 2 minutes. Gradually add cream, stirring until well blended. Bring to a boil. Reduce heat to low; simmer, uncovered, 2 to 3 minutes or until sauce starts to thicken, stirring frequently. Add pasta; toss and stir until pasta is heated through, about 2 minutes. Serve immediately.