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CAST IRON SKILLET used in video

INGREDIENTS
1 lb (454 g) boneless skinless chicken breast
3 Tbsp flour (25 g) all purpose flour
1 tsp salt (5 g)
1/2 tsp granulated garlic powder
1/2 tsp granulated onion powder
1/4 tsp lemon pepper
1/4 tsp paprika
2 Tbsp (30 mL) oil of choice
2 Tbsp (28 g) unsalted butter
1 chipotle pepper in adobo sauce
1 1/2 cups (350 mL) chicken broth
16 oz (454 g) heavy cream
9 oz (255 g) pasta
1/8 tsp paprika or cayenne pepper for garnish
1 Tbsp fresh or lightly dried parsley for garnish

INSTRUCTIONS
– In a small bowl combine flour, salt, paprika, lemon pepper, garlic powder, onion powder
– Reserve 1 Tbsp of flour/seasoning mixture and set aside
– Cut chicken breast in to medium sized chunks and
– Now combine and coat chicken with the remaining flour seasoning mixture
– In a preheated large skillet add oil and seasoned coated chicken
– Brown and cook chicken on a medium to medium high heat until cooked
– Remove cooked chicken from skillet and set aside
– In the same skillet, lower the heat to a medium low setting, add butter and reserved Tbsp of flour mixture and cook for 30 seconds
– Now add chipotle pepper puree and chicken broth
– Stir and scrape any fond from the pan to combine with sauce
– Once pan sauce is smooth, add heavy cream and simmer on low for 10 minutes
– Bring 5 to 5 1/2 quarts of water to a boil and add a Tbsp salt
– Add your choice of pasta to boiling water and cook according to box or package instructions
– Now add chicken, drained cooked pasta to cream sauce and combine well
– Garnish with paprika or cayenne pepper for more spice and fresh chopped parsley
– This recipe easily makes 4 servings

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!

MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.

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