1 Tbsp Olive Oil
1 pound Boneless Skinless Chicken Breasts Cut into bite size chunks
2 tsp Tony Chachere`s Creole Seasoning
3 cloves Garlic minced
1-1/2 cups Chicken Broth (1 can)
1 cup Milk
1/2 pound Fettuccine Pasta
1/3 cup Parmesan Cheese grated
1. Add the oil to a large pot (or large high-sided skillet). Place over medium-high heat for two minutes. Add the chicken and Tony's seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 more minute, stirring constantly.
2. Add the broth and milk. Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *NOTE: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily.
3. Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking. Cook until there is 1/4 to 1/2 inch of liquid in the bottom of the pot.
4. Remove the pot from the heat. Stir in the Parmesan cheese. Serve immediately.
Note: The wider the pot/skillet, the quicker the cooking time.
2. Add the broth and milk. Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *NOTE: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily.
3. Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking. Cook until there is 1/4 to 1/2 inch of liquid in the bottom of the pot.
4. Remove the pot from the heat. Stir in the Parmesan cheese. Serve immediately.
Note: The wider the pot/skillet, the quicker the cooking time.
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