This was a favorite when the kids were growing up. Simple and delicious. Image shows the dish without any of the options below. Serves about 6.
Ingredients:
- 2 Cups chicken broth or stock
- 1 Pound boneless chicken sliced in 1/2″ strips
- 2 Tablespoons vegetable oil for cooking
- 3 Cloves garlic, chopped
- 2 Tablespoons butter
- Pinch of hot pepper flakes
- 1/2 Teaspoon Paprika
- 1 Teaspoon onion powder
- 2 Tablespoons chopped parsley or basil
- 1 Pound pasta, Ziti or Penne works best
Optional: (one below)
- 1 Cup roasted red peppers cut in 1 inch strips
- 1 Cup cooked asparagus cut in 1 inch pieces
- 1/2 Cup sliced black olives
Directions:
In a large skillet, heat 1-2 tablespoons of oil. Sauté chicken, medium to high heat. Sprinkle on Paprika and onion powder. Cook until browned and cooked through. Remove from pan and set aside.
In the same pan, melt the butter on low-medium heat. Add the garlic, but be careful not to brown it. After the garlic flavors the butter, about 2 minutes, add 2 cups of chicken stock. Scrape up all the bits from the pan then cover and keep on low heat.
Cook pasta to package directions. When pasta is done, bring sauce up to boiling and add red pepper flakes, herbs, cooked chicken (and any liquid that may have come out of them) and an optional ingredient; red peppers, asparagus or olives. Stir to mix well. When chicken is warmed through (about a minute) add the pasta to the sauce, toss and serve.
