Chicken Pasta

Ingredients

1 stick MagicMix  

1 pound linguine or fettuccini

1 ½ pounds of boneless chicken breasts, cut into cubes

2 teaspoons olive oil

3 teaspoons melted butter

½ each, red and green pepper, seeded and sliced

1 medium red onion, sliced

5-6 cloves of garlic, finely chopped

2 medium tomatoes, chopped

½ cup white wine

2 cups chicken broth

1 cup heavy cream

Salt and freshly ground black pepper

Fresh parsley for garnish

Directions

1. Cook pasta al dente following directions on package.
2. In a separate bowl, toss chicken cubes with 1½ teaspoons MagicMix.
3. Cook the chicken: Heat 1 teaspoon each, oil and butter. Add all chicken in a single layer -- do not stir. Flip after 1-2 minutes and let cook for another minute. Remove to a clean plate.
4. Cook the vegetables: Heat remaining olive oil and butter in the same pan. Add peppers, onions, and garlic. Sprinkle with remaining MagicMix and salt. Sauté gently over very high heat for 1 minute or until the vegetables are as dark as possible, then add tomatoes. Cook for one more minute, then remove all vegetables from the pan.
5. Prepare the sauce: Add wine and chicken broth to the hot pan. Scrape the bottom of the pan to deglaze and let the broth cook for 3-5 minutes. Reduce heat to medium-low and add cream, whisking constantly. Cook sauce for a few minutes until cream starts to thicken.
6. Add freshly crushed black pepper and salt to taste. Sauce should be spicy! So if needed, sprinkle more MagicMix on top.
7. Put it all together: Add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Mix and cook for 2-3 minutes or until mixture is bubbly and hot. Add pasta and toss to combine.
8. Garnish with chopped fresh parsley.