Spicy and Creamy Chicken Pasta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls. Ingredients:
1/4 cup cider vinegar |
1/4 cup vegetable oil |
2 teaspoons seasoned salt |
1 teaspoon red pepper flakes |
1 teaspoon monosodium glutamate (such as ac'cent®) (optional) |
1/2 teaspoon ground black pepper |
1/4 teaspoon salt |
4 skinless, boneless chicken breast halves - cut into chunks |
2 tablespoons vegetable oil |
1 cup heavy whipping cream |
1 (8 ounce) package egg noodles |
Directions:
1. Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
3. Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.
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