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Chicken and Pasta in Cream Sauce




Source of Recipe


fbnr






List of Ingredients



• 5 ounces thin spaghetti, cooked, drained, kept warm
  
• 6 tablespoons unsalted butter
  
• 1 tablespoon Chef Paul Prudhomme's Poultry Magic®
  
• 1/2 pound diced boneless, skinless chicken breasts
  
• 1/4 cup finely chopped green onions with tops
  
• 2 cups heavy cream or half-and-half
  






Instructions



1. 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.
   






Final Comments


Makes 2 main-dish servings