A few weeks ago, I made this utterly delicious Choco-Holic Cake for my friends when we got together to make cards for the troops. I actually didn’t make the glaze, as I had run out of time, but the cake was still delicious and so moist. I found the recipe on one of the baking sites I like to go to, VeryBestBaking.com. You can set up an account and put recipes in your recipe box for later perusal.
A few nights later, I made Chicken Pasta Toss for dinner and it turned out beautifully. We enjoyed it and James said I could make it again. That’s a big thumbs up from my picky husband.
Chicken Pasta Toss
Source: Taste of Home’s Simple & Delicious, March/April 2008, page 25
- 10 ounces uncooked spaghetti
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 3/4 pound boneless skinless chicken breasts, cubed
- 1/3 cup chopped green onions
- 1 teaspoon salt (I use kosher salt)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- dash cayenne pepper
- 1 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons minced fresh parsley (I used less dried parsley since I forgot to pick up some fresh at the store)
Cook the spaghetti according to package directions. Meanwhile, in a large skillet, saute garlic in butter. Add chicken, onions and seasonings; cook, uncovered, for 3-5 minutes or until juices run clear.
Stir in cream. Bring to a boil. Reduc heat; simmer, uncovered, for 4-5 minutes or until slightly thickened.
Drain spaghetti; toss with chicken mixture. Sprinkle with Parmesan cheese and parsley.
Yield: 4 servings