This recipe has been a family favorite for a long time. The peppery flavor of the cream sauce resonates with everyone’s taste buds!
I found this recipe by accident almost 20 years ago. I was at the grocery store and saw one of those recipe pamphlets hanging near one of the aisles. The first picture looked like three chile rellenos over a spicy sauce, so I picked up the pamphlet. Turns out it was for a chicken recipe from the 1993 Young and Tender Brand Chicken recipe contest. So I took a closer look and found an interesting recipe for what they called Silky Spicy Chicken. Since it sounded similar to a dish that I ordered a few times at a local restaurant, I thought I would give it a try…and I’m glad that I did!
- 1 pound boneless, skinless chicken breasts
- 1/2 tablespoon salt
- 1/2 tablespoon onion powder
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoon butter
- 3 cloves garlic, minced
- 8 ounces fresh mushrooms, thickly sliced
- 1 zucchini, cut into small matchstick pieces
- 1 medium tomato, chopped
- 1 tablespoon cornstarch
- 1 cup milk
- 1 pint heavy cream
- 1 pound linguine, cooked
- 3-4 scallions, chopped
- Grated Parmesan cheese
1. Cut chicken breasts into bite-size pieces; set aside.
2. Combine salt, onion powder, thyme and peppers; set aside.
3. Melt butter in a 12 inch skillet. Saute garlic for about 30 seconds. Add chicken, mushrooms and spices. Cook for 8-10 minutes.
4. Stir in zucchini and tomatoes and continue cooking for 6 to 8 minutes. Blend cornstarch into milk and slowly add to chicken mixture along with cream. Cook over medium heat until bubbly.
5. Reduce heat and simmer another 5 minutes. Serve over linguine and top with scallions and Parmesan cheese.
You can use any pasta for this dish, but the thicker pastas work the best with the creamy sauce. I made this last night with penne pasta and added peas to the sauce just to mix it up a little.
Another view with linguine:
Here’s the original picture from the flyer!