Ingredients:
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon sugar
1/4 teaspoon italian seasoning
1/4 teaspoon basil
1/4 teaspoon Old Bay Seasoning
1/4 teaspoon Accent seasoning
2 -4 pieces chicken breast fillets
4 tablespoons butter, melted ( not margarine)
1/2-1 cup flour
4 tablespoons butter, chicken in ( for frying, not margarine)
1/2 pint half and half milk
1/2 pint heavy whipping cream
1/2 cup butter ( 1 stick and not margarine)
3 -4 ounces minced garlic
6 -8 ounces parmesan cheese, grated
10 ounces corkscrew macaroni, cooked and drained
2 tablespoons red peppers, diced
2 tablespoons green peppers, diced
2 tablespoons yellow peppers, diced
2 tablespoons onions, dinced
Directions:
Mix all dry seasonings together and put in a spice (bottle) shaker. Use as needed.
Cook noodles according to pkg. drain.
Dip chicken breast fillets in the 4Tbs. of melted butter and place on a flat surface and sprinkle my seasoning mix.(you don’t use the whole jar of spice, just enough to cover chicken pieces).
Dip in flour and place in a hot iron skillet or hot pan with 4Tbs. of butter.
Fry until done, covering chicken to steam while cooking.
Meanwhile, add half and half and heavy whipping cream into a large pot and slowly heat over medium low heat.
Add 1/2cup (1 stick) of butter to the milk in the pot and stir well until butter is melted.
Add the 3-4oz. of minced garlic and stir until bubbly.
Remove from heat and add parmesan cheese and stir well.
In a bowl combine the noodles and onion,and bell peppers. Mix well and add milk/cheese mixture.
Stir until blended.
Cut chicken breast fillets into strips.
Serve noodles and sauce on platter with the fried chicken breast fillets on top.
Enjoy!
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.