PAN FRIED CHICKEN AND PASTA

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts, cut crosswise in half
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 1 pound linguine
• 2 cloves garlic, minced
• 2 cups half and half*
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

FOR THE SEASONING

• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
•  salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished parsley, if desired.