We eat a lot of chicken around our house, which I’ve mentioned before. We almost always have some in the freezer and after I cook chicken breasts one night, a couple nights later, the leftovers often appear in a brand new dish. This is one of those dishes and it is SO good. We usually serve it with some steamed asparagus, garlic bread and a side salad. The kids request this recipe often and I don’t mind making it because it’s quick, inexpensive and can use leftover chicken if you’ve got it.
Chicken Tossed Pasta Recipe
- 10 oz. uncooked spaghetti
- 1 tsp. minced garlic
- 2 Tbs. butter
- 1 lb. boneless, skinless chicken breasts, cubed
- 1/3 c. green onions, chopped
- 1/2 tsp. dried thyme
- 1/4 tsp. onion powder
- 1/4 tsp. rubbed sage
- 1/4 tsp. white pepper
- 1/4 tsp. black pepper
- 1 c. heavy whipping cream
- 1/2 c. Parmesan Romano Cheese
Cook spaghetti noodles according to the directions on the package. While that’s cooking, in a large skillet, sauté the minced garlic in the butter for about a minute or so.
Next, add the chicken, green onions and all of the different seasonings to the pan. Cook, uncovered for about 3-5 minutes or until the juices all run clear.
Stir in the cream and bring to a boil. Reduce the heat, simmer, uncovered for about 4-5 minutes. It needs to thicken a little, but you don’t want to over cook it. Trust me, it will thicken up when it gets into the pasta.
Drain the spaghetti, and then toss with the chicken mixture.
Sprinkle with the Parmesan Romano Cheese. Sprinkle with some Cayenne pepper on the top. Makes 4 servings. We double the recipe every time.