I had to create this recipe, as it was time to go food shopping, but we were in limbo during to hurricane Irma, I needed to go food shopping but could not as we are waiting to see if we would be hit by this hurricane, I needed to feed the kids somehow, so I used what I have and they tore it up.
• 2 boneless skinless chicken breast (about 1 ½ lbs)
• 1 can ( 10 ½ oz) cream of chicken soup
• 1 can (10 ½ oz) cream of mushroom soup
• ½ cup chicken broth ( low sodium)
• 1 cup milk
• 1 tsp corn starch ) I had no all purpose flour, but it worked )
• 1 /2 Tsp cayenne pepper
• ½ Tsp red pepper flakes
• 2 tbsp olive oil
• Salt n pepper to taste
• 1 box uncooked linguini pasta
• 1 medium onion diced
• 2 garlic cloves minced
Wash and clean chicken, dry with paper towel or clean kitchen cloth. Cut chicken into bite size pieces, season with salt and pepper. In large stock pot cook pasta using directions on the box, in the mean time, heat olive oil. Brown chicken pieces, on each side, do it in batches, set aside on a plate. Sauté garlic and onions in the same pot about 2 minutes. Then add chicken pieces, sprinkle corn starch all over the chicken pieces, stir really well about 3 minutes. Add chicken broth and stir really well to combine, add milk and both cans of cream soup and cayenne pepper, Stir and combine, if too thick, you can add some of the water from the pasta. Add the cooked pasta in and use a tongue to combine really well then add the red pepper flakes.
Hello, I am a wife and mother who just love cooking for my family and friends. Cooking is a great passion of mine. I am Jamaican and love to cook Jamaican dishes, but my children do not always agree with what they like, so I have had to change recipes around for there liking .