Ingredients:
1 teaspoon sugar
1/2 teaspoon garlic granules
1/4 teaspoon nutmeg
1 teaspoon onion salt
1/4 teaspoon cayenne pepper
2 tablespoons dried parsley
12 ounces rotini pasta, cooked according to package directions
2 tablespoons olive oil
1 -1 1/2 lb boneless skinless chicken breasts, julienned
1/3 cup chicken stock
1/4 cup red peppers, diced
1/4 cup unsalted butter
1/2 teaspoon garlic
shrimp (optional)
1 small tomatoes, chopped
parmesan cheese, to taste
pepper, to taste
Directions:
Combine first six ingredients (sugar, garlic, nutmeg, onion salt, cayenne pepper and parsley) in medium bowl. Add sliced chicken breasts and toss to coat. Refrigerate until ready to cook.
Begin cooking pasta according to the package directions.
In large saute pan, add olive oil and heat until almost smoking.
Add seasoned chicken to olive oil and cook over medium heat until no longer pink.
Add chicken stock and diced red pepper. Cook until peppers are crisply tender.
Add unsalted butter and garlic and toss gently to coat. (Add shrimp here, if using).
Add cooked pasta and toss with chicken. Top with chopped fresh tomatoes and parmesan cheese. Add pepper to taste.
Servings: 4-6
Time preparation: 40 min.
Time total: 40 min.