Ingredients
- 8 ounces uncooked pasta- any pasta
- 2 chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- 1/2 teaspoons seasoning Salt
- 1/2 teaspoons black pepper
- 1/2 teaspoons paprika
- 1/2 teaspoons Cajun seasoning
- 1/2 teaspoons parsley flakes
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 tablespoon flour
- 1/2 cup chicken broth
- 1/2 teaspoon lemon juice
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
- 1 can of diced tomatoes
- 1 diced onion
Instructions
- Boil a salted pot of water and cook pasta al dente according to package directions.
- Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner pieces.
- Mix all of the spices together in a small bowl and rub over the chicken pieces
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5-6 minutes/side or until golden and cooked through (165F). Transfer to a plate.
- In the same skillet the same skillet, add the remaining butter and onions and tomatoes, cook for 2 minutes then add flour let it cook one minute more.
- Then Whisk in the chicken broth and lemon juice (and scrape up any brown bits from the bottom of the skillet). Let it bubble for about a minute.
- Add in the cream and let it cook for another 4-5 minutes or so until it thickens up a bit (turn down the heat if it starts bubbling like crazy).
- Meanwhile, cut up the cooked chicken into bite-size pieces. Or make them bigger like I did
- Stir the parmesan into the sauce.
- Add the chicken and the drained pasta to the skillet and toss until coated (I add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Serve immediately with extra salt & pepper if needed.
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