"chicken in the Zone" Pasta

Name: "chicken in the Zone" Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 , 2 serving(s)
Ingredients: 1/2 teaspoon salt; 3/4 teaspoon chili powder; 3/4 teaspoon onion powder; 1 teaspoon garlic powder; 1 -2 boneless skinless chicken breast; 2 tablespoons margarine; 1 1/4 cups milk; 1/2-1 tablespoon flour; 8 ounces fettuccine pasta

Submitted by ransomedbyfire

"This recipe was initially born from a mistake I made while attempting to make Luby's Chicken Lazone for the first time, and I've made a few more changes from there. It kind of reminds me of fettucine alfredo. It is very filling and can stretch a little bit of chicken a long way."

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Ready In:: 30mins
Ingredients:: 9
Serves:: 2

ingredients

¹⁄₂ teaspoon salt
³⁄₄ teaspoon chili powder
³⁄₄ teaspoon onion powder
1 teaspoon garlic powder
1 -2 boneless skinless chicken breast
2 tablespoons margarine
1 ¹⁄₄ cups milk
¹⁄₂ - 1 tablespoon flour
8 ounces fettuccine pasta

directions

Combine seasonings in a freezer bag, and coat chicken.
Heat margarine over medium heat until melted and bubbly.
Cook chicken in butter for 8 minutes, flipping once every two minutes.
Remove chicken from pan and cut into bite-size pieces.
Turn down burner to make sure margarine doesn't overcook while you're cutting up the chicken; or, better yet, have someone else cut up the chicken for you so you can move on to the next step.
Whisk flour into margarine until well combined.
Add milk and stir.
Add chicken pieces, and cook for about ten minutes to thicken, stirring and being careful not to boil.
Serve over cooked noodles.
NOTE: Since the sauce will probably be pretty thick, I recommend you either mix the noodles into it before serving or mix the pasta up on the plate to ensure even distribution of the sauce.

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RECIPE SUBMITTED BY

ransomedbyfire

United States

<img src="http://s220.photobucket.com/albums/dd64/RansomedbyFire/th_us2.jpg" alt="" /> I'm a Christian and am very happily married. I love to cook and aspire to do it well. I've only been cooking for a few years now, but there are already quite a few people whom I have surpassed. Interestingly enough, I tell people it's not necessarily that I'm a good cook per se, just that I know how to pick the right recipes. This is why I stick around here. :) I am a recent college graduate with a finance degree. I currently work as an Excel VBA programmer. When I graduated from college, I had no idea this is where my career path would lead; but I think it's kind of fitting and a bit funny since I originally planned to major in computer science. Now, I get to use them both! 8755568"

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