Tuesday, April 17, 2018

chicken-lazone



  • 1 lb of spaghetti
  • 2 lbs boneless skinless chicken thighs OR tenders
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons of beef broth
  • 2 cloves of fresh garlic, minced
  • 2 teaspoons of cornstarch
  • 4 Tablespoons butter (divided)
  • 2 cups heavy cream or Half/Half
  • Ingredients for Seasoning:

  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp chili powder
  • 2 teaspoons Parsley
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp Adobo - (my Favorite- found in the Spanish section)


How to Make It

  • In a large bowl, take your chicken and coat them evenly with all seasonings, set aside.
  • In large skillet, melt only HALF of the butter over medium-high heat, add minced garlic, olive oil, beef broth and the seasoned chicken, flipping to slightly brown both sides-heat until fully cooked-through.
  • Pour the half/half OR cream, cornstarch and remaining butter into the skillet, mix lightly until cornstarch is fully incorporated..
  • add the remaining butter and mix until melted.
  • Reduce the heat and let simmer until the sauce thickens, about 5 minutes
  • In a large pot of salted water, bowl pasta until 'al dente' - drain well
  • Serve chicken and the sauce over the pasta- slightly tossing to coat .
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