The Cook Shop Seasoning of Your Choice- Creole or Cajun or a combination of both.
1 pint of heavy whipping cream.
6 oz of penne pasta
1/2 chopped white onion
3 sprigs of chopped green onion, including the bulb
1/2 pound or 3 to 4 skinless, boneless chicken thighs
1 table spoon of salt to boil pasta
Rinse chicken thighs thoroughly and place on a paper towel to absorb the excess water. Next, place on chopping block and cut into 1 inch cubes.
Cote the chicken cubes with The Cook Shop Seasoning of you choice, place in a plastic, Ziplock bag and let marinate at least one hour.
Add salt to water in pot and put on high heat until it comes to a rolling boil. Add 2 cups of pasta. Boil until tender, then strain and sit on the side. Note: Never add oil when boiling pasta. It causes the sauce to slide off.