Magic Chicken Pasta

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

ingredients
4 cups cooked pasta (about 3 cups before cooking)
8 ounces diced chicken breast
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Poultry MagicŪ, in all
4 tablespoons unsalted butter
6 tablespoons thinly sliced green onions
2 cups heavy cream
how to prepare

Cook the pasta according to package directions, drain, and set aside.

Sprinkle the chicken with 1 teaspoon Poultry Magic and rub it in well.

Melt the butter in a 12-inch skillet over high heat, shaking the skillet once or twice.  When the butter sizzles, in about 2 minutes, add the chicken and remaining 1 tablespoon of Poultry Magic, and cook for 3 minutes, stirring occasionally.  Add the onions and cream and bring to a boil.  Cook, occasionally whisking gently, until the cream begins to thicken, about 5 minutes.  Add the pasta, return to a boil, and remove from the heat.

Copyright © 1995 by Paul Prudhomme