Baking Banquet: CREAMY GARLIC HERB BUTTER SAUCE WITH SEASONED CHICKEN AND BOW TIE PASTA

Ingredients:

1 (16 oz.) package Bow Tie Pasta (I use the Vegetable Pasta)

4 thin boneless, skinless chicken breasts, cubed

Mrs. Dash

Peppercorn Medley

3 cloves garlic, peeled and chopped

4 teaspoons olive oil, or garlic olive oil

Ingredients for Creamy Butter Garlic Herb Sauce:

3/4 cup butter, melted

6 tablespoons heavy cream, warmed

½ teaspoon Garlic Herb Mrs. Dash

½ teaspoon Garlic Pepper (I used Bill Baron’s Savory Secrets Garlic & Pepper Secret #6)

1 shake Peppercorn Medley (for butter sauce)

Top with shredded Parmesan and/or mozzarella cheese

Directions:

Boil water for pasta, adding about 1 teaspoon salt and a drop of olive oil. Peel and chop garlic. Place chopped garlic and olive oil in a sauté pan. Cook on medium heat until toasted. Set aside. Add pasta to boiling water. Boil according to package directions. In a large sauteusse pan, add chicken and season generously with garlic herb Mrs. Dash and Cracked peppercorn medley. Cook on Medium High heat just until done and no longer pink in the middle. Meanwhile melt the butter and warm the heavy whipping cream (about 15 seconds in microwave). To the creamy butter sauce, Mix in the seasonings with a whisk and whisk until well blended. Drain pasta. Now combine all the components (pasta, toasted garlic and creamy butter sauce) into your large sauteusse pan. Mix well over low heat for about 2 minutes – just to be sure it is hot all the way through. Top with shredded Parmesan and/or mozzarella cheese.