Summer Pasta - linguine

Method

• Start pasta cooking at a rolling boil (do not forget to graciously salt the water and make sure and wait until the water is boiling before adding the pasta). In a large fry pan drop your chicken on medium to high heat. If you're using raw chicken, cut it up fine then cook it until it's done using a little olive oil to help it along. If you're using already cooked chicken cut it into cubes. With cooked chicken in the pan at medium high heat, add the 1/2 stick of butter and finally minced garlic (I got myself a garlic press this year, go buy one, it's worth it). Cook until the garlic and chicken begin to brown, reduce heat to medium or lower. Add all of the spices. Add the sliced peppers; cook until you like them done. I like them practically raw, I love that sweet crunch, but it's up to you. De-glaze the pan with milk here as you go so nothing gets truly brown or begins to stick. Mix a spoonful of cornstarch with a cup of cold milk, add to the pan and stir until it's thick. Add more milk slowly until it reaches your desired consistency. Remember, your sauce must first come to a boil before you know how thick it is actually going to be (so just go slow). I always take the pasta out of the water just before its "too done" (not with a bite to it, but not mushy either) and I cook the pasta and sauce together for a few minutes before serving. I usually leave this sauce rather wet so it would be a sin to not serve this with Garlic Bread for sopping.