Eat It

Instructions

1

Combine the spices in a small bowl.
2

Toss diced chicken in the spice bowl to coat.
3

Cook chicken. Add the oil and butter to a large skillet. Heat over medium-high until the skillet is very hot and the butter is melted and foamy. Add the chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
4

Saute onion. Add the diced yellow onion to the skillet and continue to sautÃ© for about 2 minutes more, or just until the onion begins to soften.
5

Add pasta, tomatoes, and broth and boil. Add the pasta, fire roasted diced tomatoes with the juices (if you only have regular diced you can add some beef bouillon, anise and/or MSG), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
6

Simmer for 10. Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
7

Add cream cheese. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.