Spiced Chicken Pasta
Serves: 5-6/ Prep: 15 min/ Cook: 20 min
2 Tbsp butter
1 Tbsp olive oil
1 lb boneless, skinless chicken thighs, cut into bite-size pieces
2 tsp Bourbon Smoked Paprika
2 tsp Bourbon Smoked Chili Powder
1 tsp Bourbon Smoked Pepper
½ tsp cayenne pepper (more or less to suit your taste)
1 tsp Bourbon Smoked Garlic Salt
1 small onion, thinly sliced
8 oz. button or cremini mushrooms, sliced
2 bell peppers (red, orange or yellow), julienned
1 cup chicken stock
12 oz. linguine pasta
1/3 cup heavy cream
½ cup parsley, chopped, for garnish
1 Set a large pot of water and 1 tablespoon salt over high heat. Heat a large, high-sided skillet over medium high heat with butter and olive oil. In a small bowl, season the chicken with all the spices and garlic salt. Toss to combine. Add chicken to the skillet and sauté, stirring occasionally, until browned. Remove and set aside.
2 Turn heat to high. Add the onions and mushrooms. Saute for 3-4 minutes. Add the bell peppers and cook for another 3-4 minutes. Pour in the chicken stock and add the chicken back in. Bring to a boil and reduce heat to medium. Cook for 10 minutes or until sauce reduces by half. While the sauce cooks, add linguine to boiling water and cook according to package instructions. Drain.
3 Add heavy cream to sauce. Season to taste with more smoked salt and pepper. Add pasta to sauce. Cook for 1 minute more. Garnish with parsley. Serve immediately.