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Cook pasta in boiling water until al dente. In a large skillet over medium heat, saute garlic and scallions in olive oil until browned. Add chicken and cook until no longer pink. Deglaze pan with wine, reduce. Stir in cream, parmesan, parsley, red pepper and salt. Simmer until chicken is cooked through. Toss with cooked pasta, serve garnished with fresh grated parmesan and additional parsley.
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
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