Another winner who uses pantry spices like white pepper, chili powder and paprika, this Chicken Lazone is super sweet, full of flavor and cream sauce to die for. Served over noodles to absorb the delicious sauce, this is on the table in less than 30 minutes.

CHICKEN LAZONE  Ingredients:

    2 lbs boneless and skinless chicken breasts
    4 tbs olive oil
    2 tsp garlic powder
    1 tsp onion powder
    1 tsp chili powder
    1 tsp paprika
    1 tsp kosher salt
    1 tsp white pepper
    1 lb linguine
    1 cup heavy cream (See Note 1)
    4 tbsp chopped parsley


    In a small bowl, mix the garlic, onion and chili powder with paprika, salt and white pepper. Reserve 2 teaspoons and reserve.

    If the chicken breasts are large, divide them by cutting each horizontally to form a butterfly and create two pieces. Season both sides of each piece of chicken in a large bowl, pressing the spice mixture with your hands to adhere. Reserve any leftover spice mix for the sauce.

    In a large skillet over medium heat, add the olive oil and saute the chicken several minutes per side to brown. Cook in batches to avoid cramming if necessary.

    Remove the chicken from the pan, cover and keep warm.
    In a large pot with boiling salt water, cook the pasta according to package directions and drain. In a bowl, mix the pasta with a little olive oil and half the chopped parsley. Set aside and stay covered.

    Add the reserved spice mixture to the sauteed pan and cook for a minute. Add the cream, stir to mix and boil. Lower the heat to low and cook to reduce by half and the sauce covers the back of a spoon, about 10-15 minutes.

    Serve chicken over pasta seasoned with olive oil and seasoned with salt and pepper. Pour the sauce over everything and sprinkle the chopped parsley on top.


    Feel free to substitute half and half cream with a heavy one.