Monday, February 12, 2007

Bowtie Chicken Pasta

1 lb boneless skinless chicken, cut into bite-sized pieces
4 tsp Tony Chachere
4 Tbsp butter
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
few mushrooms, chopped
3 green onions, chopped
1 tsp lemon pepper
1 tsp garlic
1 tsp basil
1 lb farfalle
2 chicken bouillon cubes
1/2 pint whipping cream, half-and-half, whole milk, or any combination thereof

Boil pasta according to package directions, adding bouillon to pasta water. Melt butter in large skillet and saute chicken and vegetables coated in Tony Chachere and seasonings. When chicken is cooked through and vegetables are tender, add whipping cream and heat through. Pour over pasta and toss to coat. Serve immediately.

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