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spaghetti garlic onion powder chile powder salt freshly ground pepper cayenne pepper chicken butter heavy cream parsley
Viewed: 55 - Published at: 3 years agoIngredients
- 12 ounces spaghetti
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chile powder
- Sea salt
- Freshly ground pepper
- 1/2 teaspoon cayenne pepper (optional)
- 12 chicken tenders (about 2 ounces each)
- 3 tablespoons butter
- 1 1/2 cups heavy cream
- 1/4 cup parsley, plus more for garnish
Method
- In a large pot of boiling salted water cook the pasta according to package directions.
- Reserve 1/2 cup of the pasta water.
- Meanwhile, in a small bowl, stir together the garlic powder, onion powder, chile powder, 1 teaspoon of sea salt, 1/2 teaspoon of freshly ground pepper and the cayenne pepper (if using).
- Sprinkle the seasoning evenly over both sides of the chicken, coating well.
- In a medium nonstick frying pan, heat the butter over medium heat.
- Add the chicken, shaking the pan a little as you add each piece to prevent the chicken from sticking.
- Cook the chicken for 3 to 4 minutes on each side, until both sides are crispy and brown and cooked through.
- (Be very careful not to burn the spices while cooking the chicken or the sauce will be bitter.)
- Add the cream and the reserved pasta water to the pan and warm it gently.
- Dont boil the sauce.
- When the cream is hot remove the chicken from the pan, and add the spaghetti and 1/4 cup of parsley to the pan and toss well to coat it with the sauce.
- Season with sea salt and freshly ground pepper.
- Serve the spaghetti topped with the chicken and garnished with parsley.
