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1
In a large bowl, add 1 cup of flour and 1/4 tsp garlic powder.
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2
In a small bowl, combine egg, 2 tbsp water and 1 tbsp olive oil. Mix will.
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3
Add egg mixture to flour. Mix and knead until smooth.
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4
Divide dough into two parts.
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5
On a floured countertop, roll part into a flat about 20 inches in diameter.
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6
using a pizza cutter, cut dough into 1/4 inch wide strips. Place pasta on cooling rack or floured surface.
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7
repeat for second part of dough.
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8
Bring about 3 cups of water to a boil in a medium pot.
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9
Boil pasta for 6-8 minutes, until tender. Drain.
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10
Meanwhile, place 1tbsp olive oil and 1 tsp minced garlic in a large skillet. Bring to a low heat.
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11
Slowly cook chicken breasts in olive oil/garlic, keeping covered and turning every ten minutes 'til cooked (about 30-45 minutes, depending on thickness of chicken).
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12
Meanwhile, in a medium saucepan, add can of evaporated milk.
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13
Add Jaminson's chicken base, cumin. basil and pepper.
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14
Bring sauce to a very low simmer using very low heat, until the chicken base is dissolved.
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15
Ad tbsp flour to thicken, stirring vigorously.
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16
Once all this is done, Place half of the pasta on a plate.
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17
Slice each breast and place on the bed of pasta. Cover generously with sauce. Dust with Paprika and Parmesan cheese.
