Monday, January 30, 2017
Chicken Lazone 1 lb of spaghetti. 2 lbs of boneless skinless chicken thighs. 2 Tb of olive oil. 2 Tb of beef broth. 2 minced cloves of fresh garlic. 2 tsp of cornstarch. 4 Tb of butter, divided. 2 cups of heavy cream. 2 tsp of garlic powder. 2 tsp of onion powder. 1 tsp of chili powder. 2 tsp of Parsley. 1 tsp of pepper. 1 tsp of paprika. 1 tsp of salt. 1 tsp of Adobo. Coat the chicken with all the seasonings in a large bowl and set aside. Melt half the butter in a large skillet over medium high heat and add in the olive oil, garlic, beef broth and the chicken. Flip to cook both sides of the chicken. Add the heavy cream, cornstarch and the second half of the butter and mix until well combined. Reduce the heat and simmer for 5 minutes. Cook the pasta according to the package instructions and drain it. In the serving plate, place the chicken and sauce over the pasta and toss slightly to coat.