Directions

1. Bring a pot of water to a boil and prepare pasta according to package instructions to be al dente.

2. Cut chicken into bite-sized pieces. In a 8 quart pan, heat the olive oil and add chicken. Liberally coat the chicken with the SNS Triple S seasoning while cooking. Once chicken is cooked, remove and set aside.

3. In the same 8 quart pan melt butter and add rice flour stirring until smooth. Add half and half and cook over medium heat. Once cream is warm, add all the parmesan cheese and half of the asiago cheese and stir constantly until blended. Continue stirring and when the mixture gets hot enough it will start to thicken. Once the mixture stops being stringy, then it is ready to add the chicken back in to warm up. Do not let the sauce boil.

4. When everything is hot and thickened, you can either add the pasta to the pan of sauce and mix or dish up the pasta on plates and pour sauce over the top of the noodles. Add the remaining asiago cheese on top with a light dusting of more SNS Triple S seasoning for color.