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MAGIC CHICKEN PASTA

Makes 4 servings

4 cups cooked pasta (about 3 cups before cooking)
8 ounces diced chicken breast
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Poultry Magic, in all
4 tablespoons unsalted butter
6 tablespoons thinly sliced green onions
2 cups heavy cream


Cook the pasta according to package directions, drain, and set aside.

Sprinkle the chicken with 1 teaspoon Poultry Magic and rub it in well.

Melt the butter in a 12-inch skillet over high heat, shaking the skillet once or twice. When the butter sizzles, in about 2 minutes, add the chicken and remaining 1 tablespoon of Poultry Magic, and cook for 3 minutes, stirring occasionally. Add the onions and cream and bring to a boil. Cook, occasionally whisking gently, until the cream begins to thicken, about 5 minutes. Add the pasta, return to a boil, and remove from the heat.

Copyright 1995 by Paul Prudhomme