Mother Hubbord's Chichen &  Pasta Recipe

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Mother Hubbord's Chichen & Pasta

Craig Clark


I made up this dish several years ago when I was flat broke and this was all I had in the cubbord. I don't really have a recipe for it, so it is more like instructions then a recipe. In fact I never had a name for it until today when I thought I would post it and needed a name. Thought this name would explain it. I hope you like it. All thought I can afford to make other things now, this is requested several times a month. (sorry about my spelling, not a strong thing for me)

★★★★★ 1 vote
30 Min


boneless skinless chichen breast
pasta ( i use speg. or ling. but what ever you have on hand will work)
italian spices
worstashier sause
parmesan cheese
1 Tbsp
peanut butter
hand full of salted peanuts
soy sause


1Spice Chicken Breast on both sides with Italian seasoning and brown in a pan on med heat. Put pasta on to boil. In a large bowl crack open egg and scrambel with italian seasoning, parmisan cheese,& a dash of worstashier sause. Set aside.
2When chicken has a good brown on both sides, remove from pan and cut into small peaces, (smaller than bite sized) replace to pan and continue to cook on med/low untill fully cooked.
3When pasta is cooked, drane well. Drop hot pasta in egg mixture and toss until completely coated. (the hot pasta cooks the egg to the noodles) Add your cooked chicken and toss. Add peanut butter, (you can melt the peanut butter for easier mixing if you like) and a hand full of salted peanuts and mix well.
4Serve with a litte Soy Sause and enjoy.

About this Recipe

Course/Dish: Chicken, Pasta