INGREDIENTS:
1/2 pound thin spaghetti
2 Tbs butter melted
2 Tbs Chef Paul Prudhommes’ Poultry Magic Seasoning
2 Tbs green onions
1 can 13 oz. chicken broth
1 pound boneless chicken breast cut bite size
PROCEDURE:
1. Melt butter and pour over cubed chicken. Add Poultry Magic Seasoning and let marinate for at least an hour.
2. Cook pasta to al dente directions minus 1 minute and set aside.
3. Brown chicken until fully cooked.
4. Add pasta to chicken and pour chicken broth over combination.
5. Add diced green onion and simmer until boiling.
6. Serve hot.
