Chicken Pasta Recipe
Summary
Preparation Time10 MinCooking Time25 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings2
HealthyLow Calorie
Ingredients
| Boneless, skinless, chicken breasts | 2 Ounce | |
| 1 tablespoon Chef Paul Prudhomme's MEAT MAGIC, in all | ||
| Angel hair pasta | 6 Ounce | |
| Onions | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| 2 cups defatted chicken stock, in all | ||
| Flour | 2 Tablespoon | |
| Mushrooms | 3 Cup (16 tbs), sliced | |
| Garlic | 1 Teaspoon, minced | |
| 1/2 cup chopped green onions | ||
Directions
GETTING READY
1. In a small bowl place the chicken after cutting into thin strips and combine thoroughly with 2 teaspoons of the MEAT MAGIC.
2. As per the package directions cook the pasta.
MAKING
3. Placing the skillet over high heat add the onions, celery, bell pepper and the remaining teaspoon of MEAT MAGIC.
4. Let it cook over high heat, shaking pan and stirring occasionally (don't scrape!) for 5 minutes.
5. Put in 1/2 cup chicken stock, scrape up the browned coating on the bottom of the pan and cook another 4 minutes.
6. Stirring in the chicken mixture let it cook 4 minutes.
7. Put in the flour and stir well, cooking another 2 minutes.
8. Thereafter add the mushrooms and garlic, folding in carefully so mushrooms don't break.
9. Put in 1/2 cup chicken stock scraping up the pan bottom.
10. Let it cook 4 minutes and add another 1/2 cup stock, stirring and scraping.
11. Carry on cooking another 5 minutes, then add the green onions and the remaining 1/2 cup stock.
12. Stir and scrape well.
13. Let it cook 5 more minutes and remove from heat.
SERVING
14. For serving place a scant cup of pasta on each plate and top with 1/2 cup of the chicken mixture.
1. In a small bowl place the chicken after cutting into thin strips and combine thoroughly with 2 teaspoons of the MEAT MAGIC.
2. As per the package directions cook the pasta.
MAKING
3. Placing the skillet over high heat add the onions, celery, bell pepper and the remaining teaspoon of MEAT MAGIC.
4. Let it cook over high heat, shaking pan and stirring occasionally (don't scrape!) for 5 minutes.
5. Put in 1/2 cup chicken stock, scrape up the browned coating on the bottom of the pan and cook another 4 minutes.
6. Stirring in the chicken mixture let it cook 4 minutes.
7. Put in the flour and stir well, cooking another 2 minutes.
8. Thereafter add the mushrooms and garlic, folding in carefully so mushrooms don't break.
9. Put in 1/2 cup chicken stock scraping up the pan bottom.
10. Let it cook 4 minutes and add another 1/2 cup stock, stirring and scraping.
11. Carry on cooking another 5 minutes, then add the green onions and the remaining 1/2 cup stock.
12. Stir and scrape well.
13. Let it cook 5 more minutes and remove from heat.
SERVING
14. For serving place a scant cup of pasta on each plate and top with 1/2 cup of the chicken mixture.
Chef
