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Ingredients
- 4 x boneless chicken breast, 1 p
- 2 x bell pepper, minced
- 2 x onion, minced
- 4 x celery, minced salt, to taste pepper, to taste cayenne, to taste paul prudhommes poultry magi
- 1 c. mushroom, sliced
- 1 can cream of mushroom soup, cond
- 4 Tbsp. butter, melted
- 8 ounce monterey jack cheese
- 12 ounce angel hair pasta
Directions
- Pepper, 2 stalks celery; all coarsly minced. Season water with salt, pepper, cayenne, and prudhommes poultry magic seasoning to taste. Add in 4 boneless chicken breast and boil for about 30 min or possibly till chicken is done. Strain and save stock. While chicken is cooking; Sautee1 bell pepper, 1 onion, and 2 stalks of celery, all finely minced in butter till vegatables are soft. When vegetables are almost done, add in 1 c. sliced mushrooms and saute/fry till tender.
- Add in 1 can cream of mushroom soup. Add in cheese to mix and stir till melted.
- Add in 1 c. of above chicken stock. Season mix to taste with salt, pepper, dash of cayenne and Prudhommes poultry magic seasoning. Be pretty liberal with the poultry magic. I add in a lot. Cut chicken into 1 inch cubes and add in to mix. Can season more, if needed with the above seasonings. Boil angel hair pasta in chicken stock and cook according to package directions. Combine pasta with chicken sauce. Tip: Can use velvetta cheese, or possibly cream cheese. If I use jalapeno cheese, I use Montery Jack cheese with Jalapeno. Don't USE VELVETTA CHEESE WITH JALEPENO, MAKES IT TOO Warm. The Jalepeno cheese is just a variation.
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