| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main dishes, Pasta, Poultry, Ethnic |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast halves |
| 4 |
tb |
Chef Paul Prudhome's Poultry Magic |
| 4 |
tb |
Butter; melted |
| 1/2 |
lb |
Linguini |
| 6 |
tb |
Butter |
| 1/2 |
c |
Half and half |
| 1 |
ts |
Cayenne pepper |
|
|
Chopped tomatoes; for garnish |
|
|
Chopped green onions; for garnish |
INSTRUCTIONS
Cook linguini until al dente, drain and set aside. Preheat iron frying pan
on gas grill at high heat for 20 minutes. Put poultry magic seasoning in
shallow bowl. Put melted butter in a second shallow bowl.
Dip chicken first in butter on both sides, then in poultry magic. Place in
preheated frying pan and cook 5-6 minutes on each side.
While chicken is cooking, melt remaining 6 Tbs. butter in a dutch oven. Add
half and half and cayenne pepper. Heat over medium heat until mixture
bubbles. Add linguini. Cover and reduce heat to low. Remove chicken from
frying pan and slice into thin strips. Serve over hot linguini noodes and
garnish with tomatoes and green onions.
Recipe By : Cassandra Gray - MBMH
Posted to MC-Recipe Digest V1 #256
Date: Wed, 23 Oct 1996 22:50:20 -0500
From: "Elaine H. Mohrle" <magick@metronet.com>
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”