Creamy Cowboy Butter Chicken Linguine
INGREDIENTS:
Pasta
8 ounces linguine
Chicken
1 ½ pounds boneless skinless chicken breasts, cut into 1-inch bites
2 tablespoons extra virgin olive oil
½ teaspoon paprika
½ teaspoon garlic salt
½ teaspoon kosher salt
¼ teaspoon pepper
Sauce
¼ cup (4 tablespoons / 57 g) cowboy butter, divided
¾ cup (178.5 g) heavy cream
1 teaspoon garlic salt
¼ teaspoon crushed red pepper flakes
½ teaspoon lemon juice
lemon slices, for garnish
parsley, chopped, for garnish
DIRECTIONS:
Step 01
Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Drain pasta and set aside.
Step 02
To a large skillet over medium-high heat, add oil. Once hot, add chicken in a single layer. Season chicken evenly with paprika, garlic salt, salt, and pepper. Cook for 3-4 minutes on one side, or until golden brown.
Step 03
Nestle 2 tablespoons cowboy butter into the skillet. Flip pieces of chicken and cook until browned and an internal temperature of 165°F is reached, another 3-4 minutes.
Step 04
Remove the chicken from the pan. Place onto a plate and tent to keep warm …
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