Chicken Lazone! Mama Mia!


This stuff is so damn good! I’ve made it a few times, and my husband literally licks his plate clean every single time I do! He can’t get enough of it! He will eat himself sick if I don’t stop him. You’re going to love it too, once you make it.

Approximately 2 lbs chicken breast tenders, or breasts cut into strips
4 teaspoons garlic powder
2 teaspoon salt
2 teaspoon onion powder
2 teaspoon chili powder
2 teaspoon paprika
1 teaspoon black pepper
1/2 cup butter, divided
3 cups real, heavy cream (36% fat or higher)
1 box spaghetti

1) Start a pot of salted water on the stove for your pasta.
2) Mix all your spices in a pie plate. Save 1 teaspoon of this mixture for later.
3) Coat half of your chicken strips in the spice mixture. I like to push the spices to one side of the plate, and stack the spice-coated chicken strips on the other.IMG_37394) Check your pot of water. It’s probably either close to boiling or is boiling by now. Add your pasta and stir it well.
5) Heat a large skillet over medium-high heat on the stove. When the skillet is hot, add dollop of butter (around a tablespoon, or so,) and make sure it coats the bottom of the skillet.
6) Lay out the chicken in the buttered skillet and let it pan-fry for 3-4 minutes.
IMG_37437) Flip the chicken pieces and add another tablespoon of butter, if necessary.
IMG_37448) After about 4 minutes on the second side, remove the chicken pieces to a plate and keep warm. Repeat this process with the second half of your chicken strips.
9) When you’ve pan-fried all of your chicken, melt another tablespoon of butter in your skillet, and add your reserved spice mixture. With a wire whisk, combine the spices well with the butter and cook for about 30 seconds.
IMG_37458) Add the cream to your skillet and whisk it well to incorporate the spices and pan scrapings into the cream.
IMG_37469) Bring your cream to a boil and reduce the heat to a low simmer. Cook until the cream is thickened. This should happen around the time your spaghetti is finished.
10) When your spaghetti is al dente, drain it, return it to the put, and stir in 3-4 tablespoons of butter. Make sure your pasta is well coated with butter, and cover with a lid. Check your cream. When it is thick, it’s ready.
11) Serve the chicken over a bed of spaghetti, drenched in the cream sauce.

Enjoy! This is so delicious!

Oh Baby! Parmesan!

My husband is Swiss. As such, he is very much a bread, pasta, and cheese man. I’m sure that if you asked him what three foods he’d take to a deserted island, it would be some form of bread, a white sauce pasta dish, and cheese of some type.

I discovered Sam the Cooking Guy back in 2006 when he had a show on Discovery Health. I now follow him on Facebook. His recipes are delicious! Most of them aren’t exactly “healthy,” but they’re easy to make, beautiful on your plate, and delicious.

One such recipe is his Spicy Sausage Pasta. I make it regularly, and it is probably my husband’s favorite meal. Take a look at his recipe! It’s so easy to make, and when you’re finished, you have this scrumptious, gooey pasta that practically melts on your tongue.

Here’s a picture of my plate right before I dug in.

Spicy Sausage Pasta

I, of course, always slightly alter the recipe. For this, I added slightly more of all of the ingredients for the “sauce,” specifically more cream, butter, and parmesan cheese.

Be sure to browse through all of Sam’s recipes. He’s got quite a few we enjoy. Another that is a favorite in our house is his Double Ballpark Dogs.