Connor Spaghetti

Connor Spaghetti - Grant Wilson Original
6 servings

1 Stick Butter
2 Boneless Skinless Chicken Breasts, cubed
3 Cloves Garlic, minced or pressed
2 Bay Leaves
1 15oz Can Tomato Sauce
1 Tbsp Dried Parsley
1 Tbsp Cried Basil
1 Tbsp Balsamic Vinegar
6 Large Bouillon Cubes
1 Pint Half & Half or Light Cream OR 2 Tbsp Mayonnaise
2 lbs Rotini Pasta

1. Melt the Butter in a large flat saucepan over medium heat.
2. Cook the Chicken, Garlic, and Bay Leaves in the Butter. Covering the mix will help the Chicken cook faster and more evenly, just check it often.
3. When Chicken is cooked, add the bouillon cubes ensuring they dissolve.
4. Add the Tomato Sauce, Parsley, Basil, and Balsamic Vinegar.
4. Once bubbling, reduce heat to a simmer.
5. Let Simmer for 5 Minutes.
6. Add Half & Half and mix thoroughly.
7. Simmer for 3-5 minutes.
8. Drain the pasta and add to the sauce. Mix thoroughly.

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