mother hubbord's chichen & pasta

★★★★★ 1 Review
CRClark1967 avatar
By Craig Clark
from Rockford, IL

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)

serves 2
cook time 30 Min

Ingredients For mother hubbord's chichen & pasta

  • 2
    boneless skinless chichen breast
  • pasta ( i use speg. or ling. but what ever you have on hand will work)
  • 1
  • italian spices
  • worstashier sause
  • parmesan cheese
  • 1 Tbsp
    peanut butter
  • hand full of salted peanuts
  • soy sause

How To Make mother hubbord's chichen & pasta

  • 1
    Spice 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.
  • 2
    When 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.
  • 3
    When 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.
  • 4
    Serve with a litte Soy Sause and enjoy.

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