Our days are rarely perfect. We clash with coworkers, fight traffic, experience loss, the list goes on. And when things turn sour, we often turn toward the things that make us the happiest. Family, friends, and food often rank high on the scale. For many of us, comfort food is where our minds go. But what is comfort food? Simply put, it’s food that makes us feel better. It’s Mom’s chicken soup. It’s mac and cheese, a steaming bowl of grits or oatmeal, and grilled cheese sandwiches. Comfort food is made up of dishes that hold memories for us. Comfort food makes us happy.
With the loss of our sweet family pet recently, comfort food has been on the menu a lot at the Little household. Sometimes a hearty, stick-to-your-ribs meal is just what the heart wants. Yeah, yeah, calories… blah, blah, blah, but still. Calories don’t count when your heart hurts, right?
For me, one of my favorite comfort foods is classic chicken spaghetti. You know which one… Velveeta cheese and Ro*tel tomatoes. Yep. That one. I just love the stuff.
INGREDIENTS:
2 lbs of chicken breast tenderloins
2 teaspoons of garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 cup of butter, divided
3 cups of heavy cream
10-12 oz. of spaghetti, cooked
Instructions
Combine garlic, salt, onion powder, chili powder, paprika, and white pepper in a separate bowl and mix well. Reserve 2 teaspoons of spice mixture and set it aside. Season the chicken with the remaining spice mixture.
Heat 3 tablespoons of butter in a large skillet over medium heat until sizzling. You can’t get the butter too hot or it will burn, so keep your heat set at medium. Add half of the chicken pieces and cook until nicely browned. Add 1 more tablespoon of butter, then flip the chicken and brown on the other side. Once the chicken is nicely browned on both sides, remove it from the pan. Repeat this process with the remaining chicken and butter. Set the chicken aside, then cover it with aluminum foil to keep it warm.
Add cream and reserved spice mixture to skillet, then heat over medium heat until simmering (small bubbles), slowly stirring. Once simmering, continue to cook over medium heat for approximately 10-15 minutes, or until thick and creamy. Once thickened, add additional salt and/or garlic powder to taste if desired.
Serve the chicken and sauce over cooked spaghetti. Sometimes I take my chicken for a swim in the sauce once it’s ready to make sure the chicken is nice and hot.
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