Chicken And Pasta In Cream Sauce
|Uncooked spaghetti||1⁄3 Pound (Dry)|
|Finely chopped green onions||1⁄4 Cup (4 tbs)|
|Unsalted butter||6 Tablespoon|
|Heavy cream/Half and half||2 Cup (32 tbs)|
|Diced boneless chicken||1⁄2 Pound|
Cook spaghetti according to package directions just to al dente stage.
Immediately drain and rinse with hot water to wash off starch, then with cold water to stop cooking process; drain again.
To prevent pasta from sticking together, pour a very small amount of oil in palm of your hand and rub through pasta.
In large skillet, melt butter over medium heat.
Add Poultry Magic and chicken; saute about 1 minute, stirring occasionally.
Add green onions and saute 1 to 2 minutes, continuing to stir.
Gradually add cream, shaking pan in back-and-forth motion or stirring, until mixture boils.
Simmer until sauce thickens somewhat, continuing to shake pan, 2 to 3 minutes.
Add cooked spaghetti; toss and stir until spaghetti is heated through, about 2 minutes