Shelly's Recipe

SILKY SPICY CHICKEN

Category: Pasta - Chicken

1 pound boneless, skinless chicken breasts
1/2 tablespoon each salt and onion powder
1 teaspoon cayenne pepper
1/4 teaspoon thyme
1/2 teaspoon each black and white pepper
2 tablespoons butter
3 small cloves garlic, minced
8 ounces fresh mushrooms, thickly sliced
1 medium zucchini, cut into small matchstick pieces
1 medium tomato, chopped
1 tablespoon cornstarch
1 cup milk
1 pint heavy cream
1 pound linguine, cooked
Fresh scallions or green onions with tops, chopped
Parmesan cheese, grated

Cut chicken breasts into bite-size pieces; set aside. Combine salt, onion powder, thyme, and peppers; set aside.

Melt butter in a 12-inch skillet; sauté garlic until limp. Stir in chicken, mushrooms and spices; cook 8 to 10 minutes. Stir in zucchini and tomatoes and cook 6 to 8 minutes.

Blend cornstarch into milk and slowly add to chicken mixture along with cream. Cook over medium heat until bubbly. Reduce heat and simmer another 5 minutes. Serve sauce over hot linguine. Sprinkle with scallions and pass the Parmesan cheese.
6 servings