Magic Chicken Pasta
Makes 4 servings
4 cups cooked pasta (about 3 cups before cooking)
8 ounces diced chicken breast
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Poultry MagicŪ, in all
4 tablespoons unsalted butter
6 tablespoons thinly sliced green onions
2 cups heavy cream
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 Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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