Ingredients
The following ingredients have 5 Servings
- 1-1/2 tablespoons olive oil
- 3 pounds boneless skinless chicken breast, cut into tenders or large chunks
- 8 ounces thin spaghetti noodles
- 1-1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon freshly cracked black pepper
- 1/4 to 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1-1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1-1/2 teaspoons onion powder
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-3/4 cup milk (I used 2%)
- 1/8 teaspoon freshly grated nutmeg, optional
Instruction
- Heat half of the olive oil in a large skillet over medium high heat.
- Mix together seasonings in a zipper bag, reserve 2 teaspoons and set aside. Add chicken to bag, shaking to coat well.
- Place half of the chicken in skillet and cook until browned and cooked through. Turn and brown other side, remove and set aside, loosely tenting to keep warm.
- Repeat with second batch adding remaining oil to skillet as needed.
- Meanwhile prepare pasta in salted water and according to package directions, drain and set aside.
- For the sauce, add butter to skillet and melt; add flour, cook and stir over medium heat for about 4 minutes or until about the color of peanut butter.
- Slowly stir in milk, add reserved seasoning and cook and stir over medium to medium high heat until bubbly and thickened, about 4 to 5 minutes. Stir in additional milk to adjust consistency if desired.
- Return chicken to pan, tossing to coat and warm.
- Serve over pasta, spooning extra sauce on top. Add a mixed garden salad and a green veggie.
