Chicken Lazone

SImple, easy and yummy! My daughter would have me making this everyday if it were up to her. Try it, you’ll thank me later.

Ingredients:

16 oz. of spaghetti pasta

2 pounds of boneless skinless chicken thighs

2 Tablespoons of olive oil

2 Tablespoons of beef broth

2 minced cloves of fresh garlic

2 Tablespoons of cornstarch

4 Tablespoons of butter, divided

2 cups of heavy cream

For the seasoning

1 Tablespoon of salt

1 teaspoon of pepper

2 teaspoons of garlic powder.

2 teaspoons of onion powder.

1 teaspoon of chili powder.

2 teaspoons of parsley

1 teaspoon of paprika

1/4 teaspoon cumin

1/4 teaspoon oregano

Directions:

Cut chicken thighs into small pieces. (Original recipe called for full chicken thighs but the first time I made I decided to cut into approx. 2" pieces to make easier to eat. However, my family prefers even smaller pieces - approx. 1" pieces allowing meat to be well seasoned. Cut to your preference)

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.

Add in the olive oil, garlic, beef broth and the chicken. Flip (or stir if using bite size pieces) to cook chicken thoroughly.

Add the heavy cream, cornstarch and the second half of the butter. Mix until well combined.

Reduce the heat and simmer for 5 minutes.

Cook the pasta according to the package instructions and drain it.

Pour chicken/sauce over pasta and toss to coat pasta.

Serve hot. Sprinkle with parmesan cheese, if desired.

Bonne Appétit!