Chicken White Pasta

Ingredients

• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 Cup of Heavy Whipping (maybe a bit extra)
• 4 tablespoons Butter
• 1 teaspoon Chicken Base
• ~1 lb of Chicken Thighs
• Spaghetti Noodles, half a bag 5 oz (depends if you want it noodly or more saucy)
• Olive Oil
• Some veggies all cut up bit size --change it up, 4 Button Muschrooms, an Onion, and a Cup of Broccolli

Directions

1. Get a pot of water boiling and start cooking your noodles. Let those cook and set a timer.
2. Put the chicken in a bowl and season with some salt and pepper, don't go crazy here, you'll season more later.
3. Get a large cooking pan on the burner, heat it to medium-high.
4. Once the pan is heated, put the chicken on, it should sizzle.
5. Let cook about 3 minutes, then flip, it should be nice and browned.
6. Let cook for another 3ish minutes.
7. Throw all the veggies in and stir about. Cook a couple minutes, stirring a couple times.
8. Put in the butter and chicken base, let it melt for a bit.
9. Then put in the heavy whipping cream and the spices.
10. Allow to cook and bring to a gentle boil, don't do it too long or it will curdle.
11. Bring down to a gentle simmer and let cook. Taste and adjust seasoning. Should be a bit soupy, but you'll add the noodles soon!
12. Once it is cooked well and the spaghetti noodles are done --Put all the noodles in the sauce pan and stir well.
13. All done, serve!