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Ingredients
| salt: 1/2 tsp |
| chili powder: 3/4 tsp |
| onion powder: 3/4 tsp |
| garlic powder: 1 tsp |
| chicken breasts: 2 breasts |
| margarine (oleo): 2 Tbl |
| 2% milk: 1 1/4 cups |
| all-purpose flour (unsifted): 1 Tbl |
| pasta (fettuccine): 8 oz |
"chicken in the Zone" Pasta
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
2 serving(s)
Tags
- 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.