Share this on Facebook, opens in a new window
Share this on Twitter, opens in a new window
Share this on Pinterest, opens in a new window
Print this recipe
Featuring
Servings
Makes 4 servings
Ingredients
4 cups cooked pasta (about 3 cups before cooking)
8 ounces diced chicken breast
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Poultry Magic®, in all
4 tablespoons unsalted butter
6 tablespoons thinly sliced green onions
2 cups heavy cream
8 ounces diced chicken breast
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Poultry Magic®, in all
4 tablespoons unsalted butter
6 tablespoons thinly sliced green onions
2 cups heavy cream
How To Prepare
Cook the pasta according to package directions, drain, and set aside.
Sprinkle the chicken with 1 teaspoon Poultry Magic® and rub it in well.
Melt the butter in a 12-inch skillet over high heat, shaking the skillet once or twice. When the butter sizzles, in about 2 minutes, add the chicken and remaining 1 tablespoon of Poultry Magic®, and cook for 3 minutes, stirring occasionally. Add the onions and cream and bring to a boil. Cook, occasionally whisking gently, until the cream begins to thicken, about 5 minutes. Add the pasta, return to a boil, and remove from the heat.
Copyright © 1995 by Paul Prudhomme
Sprinkle the chicken with 1 teaspoon Poultry Magic® and rub it in well.
Melt the butter in a 12-inch skillet over high heat, shaking the skillet once or twice. When the butter sizzles, in about 2 minutes, add the chicken and remaining 1 tablespoon of Poultry Magic®, and cook for 3 minutes, stirring occasionally. Add the onions and cream and bring to a boil. Cook, occasionally whisking gently, until the cream begins to thicken, about 5 minutes. Add the pasta, return to a boil, and remove from the heat.
Copyright © 1995 by Paul Prudhomme
