Trying something new for dinner is always a gamble. We fall into our routines and patterns, cycling through the standard dinner rotation. The hierarchy of openness to new recipes goes as follows: Chris, Bri, and Leah. In general, Chris is pleased that I’ve simply made dinner, Bri is typically game, and Leah is always the one who is suspect of anything new or remotely modified. She’s been on a kick as of late: “I’ll try a bite, but I won’t like it.” Ugh. Child. Sometimes…just sometimes you end up eating your words, or in this case, eating dinner that you’d committed to not liking ahead of time and wound up liking. Haha! Take that, stubborn child of mine.
- 1 tsp. salt
- 2 tsp. chili powder
- 2 tsp. onion powder
- 3 tsp. garlic powder
- 1/2 tsp. white pepper
- 2 1/2 lbs. B/S chicken breasts, cut into strips
- 1/3 cup butter, divided
- 1/2 cup cream
- 2 cups half & half
- linguine, prepared per package directions for al dente
In a small bowl, whisk together the salt, chili powder, onion powder, garlic powder, and white pepper. Cover both sides of the chicken strips.
Bring to boil a large pot of water for the linguine. In a large skillet over medium-high heat, melt half of the butter in the skillet. Cook the chicken, about 4 minutes on each side, or until you cut into the middle and there is no pink. Transfer the chicken to a plate. Meanwhile, boil the linguine. Reduce heat of the skillet to low-medium heat. Add the remaining butter, cream, and half & half to the skillet and stir often until sauce has thickened. As sauce thickens, the linguine will be about done. Drain the linguine, return to the pot, and stir in the thickened sauce to coat the linguine. Dish onto plates and top with a few of the chicken strips.
I served this with baked seasoned zucchini rounds.
Adapted from: http://www.plainchicken.com/2013/05/chicken-lazone.html