3lbs chicken breasts (skinless, boneless with fat trimmed off)
1 tsp Lawry's seasoned salt
3 tsp chili powder
3 tsp onion powder
4 tsp garlic powder
½ tsp cayenne pepper
½ c butter - divided
2-2½ c heavy cream
1 T brown sugar
1 T brown sugar
1lb box of your favorite pasta (I used rigatoni, but spaghetti, fettuccine or penne would work fine, too)
Optional: chopped red peppers, diced asparagus, mushrooms
Mix the seasonings together and create a rub for the chicken. Using a meat tenderizing hammer, flatten the chicken breasts a little bit so they cook more evenly. Put half the butter in a large skillet over medium heat. Coat the chicken pieces with spice rub and place carefully in skillet. Cook over medium heat while you cook the pasta according to package directions.
When chicken breasts have cooked throroughly, remove them from the skillet and cover to retain heat. Using a wire whisk or a fork, scrape all the drippings off the bottom of the skillet and stir as you add the remaining butter to the skillet. When melted, add the cream and brown sugar (as well as the chopped vegetables, if you choose), stir well and let it come to a simmer. Return the chicken to the pan and let it cook for a few minutes. Serve both over pasta.
I made this dish again with diced red peppers and asparagus and it was amazing, but the dish also stands well on its own. This is easily one of our new favorite meals. SO easy and uses ingredients we typically have in our cupboard and refrigerator.
