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Cut chicken in bite size pieces and season with the garlic salt. Cook in skillet in olive oil until done. Cook pasta. Remove the chicken, saving oil and any remaining pieces in pan. Saute onion. Make sure heat is low and add garlic to taste. (I use about 1 1/2 tablespoons of the minced garlic in a jar.) Add mushrooms. You may need to add more oil or some margarine as you do this. Add about a tablespoon of cumin and either the Mrs. Dash, the jalapenos or just some of the adobo sauce and maybe part of a pepper or two, depending on how spicy you like it. Add the flour and stir with a wisk, then add the whipping cream. Let it cook for a while on medium high heat, reducing temp if it boils too much. Stir with a wisk frequently. Test the taste and add more of any spice that you like. When cooked several minutes, serve by placing pasta in bowl, spooning sauce on top and then adding chicken, or add chicken to sauce, then spoon over pasta. I like to add olive oil to the water when cooking the pasta, and do not cook it too much, just until done. Also, if the sauce is too thick or too spicy, add some of the pasta water to it. You can change this recipe to your liking by adding or leaving out ingredients. You may like to add bell pepper when you add the onion, or cook some broccoli or asparagus and spoon on top.
