"chicken in the Zone" Pasta

This recipe was initially born from a mistake I made while attempting to make Luby's Chicken Lazone for the first time, and I've made a few more changes from there. It kind of reminds me of fettucine alfredo. It is very filling and can stretch a little bit of chicken a long way.

• Ready In: 30 mins
• Serves: 2
• Yields: 2

Ingredients

• 1⁄2 teaspoon salt
• 3⁄4 teaspoon chili powder
• 3⁄4 teaspoon onion powder
• 1  teaspoon garlic powder
• 1 -2  boneless skinless chicken breast
• 2  tablespoons margarine
• 1 1⁄4 cups milk
• 1⁄2-1  tablespoon flour
• 8  ounces fettuccine pasta

Directions

1. Combine seasonings in a freezer bag, and coat chicken.
2. Heat margarine over medium heat until melted and bubbly.
3. Cook chicken in butter for 8 minutes, flipping once every two minutes.
4. Remove chicken from pan and cut into bite-size pieces.
5. Turn down burner to make sure margarine doesn't overcook while you're cutting up the chicken; or, better yet, have someone else cut up the chicken for you so you can move on to the next step.
6. Whisk flour into margarine until well combined.
7. Add milk and stir.
8. Add chicken pieces, and cook for about ten minutes to thicken, stirring and being careful not to boil.
9. Serve over cooked noodles.
10. NOTE: Since the sauce will probably be pretty thick, I recommend you either mix the noodles into it before serving or mix the pasta up on the plate to ensure even distribution of the sauce.