Ingredients
– 2 boneless, skinless chicken breasts, diced
– 8 ounces of linguine
– 1/2 cup unsalted butter
– 4 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (adjust to taste)
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped (for garnish)
– Grated Parmesan cheese (optional)
Equipment Needed
– Large pot for boiling pasta
– Large skillet
– Colander
– Wooden spoon or spatula
– Knife and cutting board
Step-by-Step Instructions
First, I start by cooking the linguine according to the package instructions. I always add a pinch of salt to the boiling water; it really enhances the flavor of the pasta. Once it’s perfectly al dente, I drain it in a colander and set it aside. In the same pot, I heat up a bit of butter over medium heat, and when it starts to melt, I toss in the diced chicken. The sound of sizzling chicken fills the kitchen with an irresistible scent! (See the next page below to continue steps…)