16 oz. penne pasta
1 lb. boneless, skinless chicken breasts, cut into 1” chunks
2 tablespoons vegetable oil
½ cup Stubb’s Chicken Marinade
1 cup heavy whipping cream
3 teaspoons corn starch
Boil 4 quarts of water in a pot. Stir in pasta and let cook according to package directions.
Heat oil in a large skillet over medium heat and cook chicken until it is thoroughly cooked (internal temp of 165°F), stirring frequently. Remove from pan. Combine the Chicken Marinade and whipping cream in the pan and bring to a simmer. Stir in the corn starch. Simmer until the sauce is thick and creamy.
On a small plate or a bowl add a large spoonful of pasta, topped with chicken and then pour 2 to 3 ounces of sauce over the top. Serve immediately.