 Chicken and Pasta in Cream Sauce
Makes 2 main-dish servings
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Ingredients
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5
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ounces thin spaghetti, cooked, drained, kept warm
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6
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tablespoons unsalted butter
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1
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tablespoon Chef Paul Prudhomme's Poultry Magic®
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1/2
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pound diced boneless, skinless chicken breasts
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1/4
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cup finely chopped green onions with tops
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2
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cups heavy cream or half-and-half
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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.
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© Chef Paul Prudhomme's Magic Seasoning Blends®
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Printed
from fbnr.com
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