1 pound boneless, skinless chicken breasts, cut crosswise in half
1 tablespoon olive oil
4 tablespoons unsalted butter, divided
1 pound linguine or rice noodles
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
Kosher salt and freshly ground black pepper, to taste
Instructions
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.
In a gallon size Ziploc bag, add chicken, olive oil and paprika
mixture, shaking to coat thoroughly.
2. 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.
In a large pot of boiling salted water, cook pasta according to
package instructions; drain well.
3. 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.
4. Stir in pasta and gently toss to combine.
Serve immediately with chicken, garnished parsley, if desired.
Originally Submitted
4/4/2016
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