Let’s talk chicken boobies!
I love chicken boobs for a number of reasons. They’re versatile. They are almost always on sale. They cook quickly. What’s not to love about chicken tetas?
The only problem is finding new and tasty ways to prepare them. Tonight, I’m going to try this recipe, courtesy of Allrecipes.com:
1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves – cut into 1/2 inch cubes
3 cloves garlic, minced
1/2 teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
1/4 cup grated Parmesan cheese
1. In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
2. Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
3. Toss drained pasta with basil sauce and serve immediately.
So, if this recipe sucks you can blame the bitches over there at allrecipes, not this bitch right here. I really can’t see how this recipe wouldn’t be tasty, though. Make sure you don’t over cook the pasta or the chicken. Also, throw a little dash of salt in the sauce. I don’t know why everyone is all anti salt lately. As long as you don’t have a health condition that prohibits you from using salt, use it. Just remember, a little salt goes a long way. Enjoy, biznotches!