INGREDIENTS
KEY INGREDIENTS
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MAKE IT
Step 1
Cook the pasta according to manufacturer’s instructions. Drain and set aside.
Step 2
In a large sauté pan, melt butter over medium heat. Once butter is melted, whisk in flour and cook for 1 minute, stirring constantly. Stir in 1/2 teaspoon salt, onion powder, and 1/2 teaspoon cayenne.
Step 3
Stir in evaporated milk and continue to whisk and cook until mixture is thickened, approximately 2-3 minutes.
Step 4
Turn heat to low and stir in cheese with a spatula or wooden spoon. Remove pan from heat, and add pasta. Stir to coat with the cheese mixture, and set aside.
Step 5
Chop cooked chicken into almond sized pieces. Set aside.
Step 6
In a medium bowl, combine oil, brown sugar, 2 tablespoons cayenne, honey, paprika, chili powder, 1/3 teaspoon salt, and garlic powder. Stir to combine thoroughly, then add the chicken pieces and toss to coat them.
Step 7
Divide pasta into 4 serving dishes and top with hot chicken pieces. Garnish each with optional garnishes.
INGREDIENTS
THERES MORE TO COOK WITH OUR MILKS.
