Prep time 30 minutes
Cook time 60 minutes
Yield: Serves or Makes 8-10 people
Cut chicken into 1” cubes. Season with salt and pepper. Dust lightly with flour. Set aside.
In a large cast iron skillet, heat oil at medium-high. Sauté the chicken on all sides until light brown.
Add mushrooms, onions, celery, bell peppers, tomatoes, and garlic. Sauté vegetables until wilted, about 3-5min.
Stir in thyme and basil and deglaze with white wine.
Add heavy whipping cream, bring to low boil. Allow cream to reduce by half, stirring occasionally until at half volume.
Season with cayenne, red pepper Worcestershire and Tabasco sauces.
Stir in pasta and parsley.