Ingredients
- 4 chicken (boneless skinless)
- 4 chef paul prudhomes poultry
- 1 none
- 1/2 linguini
- 85 gr butter
- 55 gr butter melted
- 3 gr cayenne pepper
While chicken is cooking, melt remaining 6 Tbs. butter in a dutch oven. Add half and half and cayenne pepper. Heat over medium heat until mixture bubbles. Add linguini. Cover and reduce heat to low. Remove chicken from frying pan and slice into thin strips. Serve over hot linguini noodes and garnish with tomatoes and green onions. Recipe By : Cassandra Gray MBMH
