My Version Of Blackened Chicken Pasta Recipes

BLACKENED CHICKEN PASTA

Steps:

• Cook the penne, then drain and set aside.
• Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch.

MY VERSION OF BLACKENED CHICKEN PASTA

Steps:

• Mix all dry seasonings together and put in a spice (bottle) shaker. Use as needed.
• Cook noodles according to pkg. drain.
• Dip chicken breast fillets in the 4Tbs. of melted butter and place on a flat surface and sprinkle my seasoning mix.(you don't use the whole jar of spice, just enough to cover chicken pieces).
• Dip in flour and place in a hot iron skillet or hot pan with 4Tbs. of butter.
• Fry until done, covering chicken to steam while cooking.
• Meanwhile, add half and half and heavy whipping cream into a large pot and slowly heat over medium low heat.
• Add 1/2cup (1 stick) of butter to the milk in the pot and stir well until butter is melted.
• Add the 3-4oz. of minced garlic and stir until bubbly.
• Remove from heat and add parmesan cheese and stir well.
• In a bowl combine the noodles and onion,and bell peppers. Mix well and add milk/cheese mixture.
• Stir until blended.
• Cut chicken breast fillets into strips.
• Serve noodles and sauce on platter with the fried chicken breast fillets on top.
• Enjoy!

CREAMY BLACKENED CHICKEN PASTA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. At the same time, bring a large pot of lightly salted water to a boil.
• Coat chicken with 1 tablespoon oil and season with blackened seasoning.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• At the same time, add farfalle to the boiling water. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• While the farfalle is cooking, heat remaining 1 tablespoon oil in a skillet over medium heat. Add asparagus tips and sun-dried tomatoes; saute until asparagus is tender, about 5 minutes. Add spinach and cover until wilted, about 1 minute. Stir to combine and transfer to a bowl. Wipe the skillet clean.
• Melt butter in the same skillet over medium heat. Add cream and cooking wine and cook, whisking constantly, for 5 minutes. Remove from the heat and add 1 1/2 cups Parmesan cheese and garlic; stir until cheese is melted. Add asparagus mixture to the sauce and stir to combine.
• Drain pasta, place in a serving bowl, and pour sauce over top. Slice chicken and place on top of pasta. Sprinkle additional Parmesan on top.

BLACKENED CHICKEN FETTUCCINE

Steps:

• Mix blackening spices together in a shallow dish.
• Heat a heavy frying pan over medium-high heat. Pat chicken dry (if needed use a mallet and plastic wrap to lightly tenderize achieving an even thickness) and use blackening spice mix to cover both sides of chicken pieces, until evenly coated.
• Place in hot, ungreased pan. Cook on each side until spices are blackened and fragrant and chicken is cooked through, about 5-6 minutes total. Set chicken aside on a plate and cover to rest.
• While chicken is cooking, bring a large stock pot of salted water to a boil over high heat (optional: add a splash of vegetable oil to reduce clumping and foaming). Cook pasta until Al dente, for Artesian about 8 minutes, commercial about 12 minutes.
• While pasta is boiling, wipe out frying pan used for chicken. Turn heat to medium and add olive oil and garlic to the pan. Cook garlic until fragrant, but not brown, 1-2 minutes. Add half-and-half and turn heat down to medium-low. Simmer and reduce, about 8-10 minutes.
• Drain pasta and slice chicken on a bias.
• To the sauce, add sun-dried tomatoes, and chicken, 1/2c parmesan cheese. Stir until cheese is melted. Add hot noodles to sauce; combine. Plate and top with green onions and more parmesan cheese.
• *** Substitutions and Modifications ***.
• OPTIONS: in my usual Dolce Piquant style!
• -Sweet ripe roasted red bell peppers.
• -Balsamic Vinegar brushed over the rested chicken before slicing
• -Crushed red pepper flakes.
• Also pairs well with
• -Hearty robust herb marinara sauces, classic spinach pesto sauces, angel hair, spaghetti or penne pasta.
• SUBTITUTES:
• HALF-AND HALF: substitute every 1 cup Half/Half with 4-1/2 teaspoons soft melted butter plus 1 cup whole milk, blend well.
• ONION: 1 small fresh onion = 1/3 cup freshly minced onion (fresh will not sear like a powder spice; flakes) 1/3 cup freshly minced onion = 1 tablespoon dried onion flakes, 1 tablespoon dried onion flakes = 1 teaspoon onion powder.
• OLIVE OIL: if trading for EVOO, use care cooking, it's lower smoking point will not survive high heat.
• TABLE SALT: use a conservatively lesser amount (Kosher flakes/granules tend to be larger; so by volume, 1 teaspoon Kosher contains less crystals and minerals than table salt. Kosher salt provides a desired salty flavor without as much sodium as table salt).
• http://www.switcheroo.com/Salt.html#kosher, http://www.livestrong.com/article/531609-does-kosher-salt-have-less-sodium/.

BLACKENED CHICKEN PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, toss chicken with seasoning until evenly coated. Melt 1 Tbsp. butter in large skillet on medium heat. Add chicken; cook and stir 4 min. or until chicken is done. Remove chicken from skillet; set aside.
• Melt remaining butter in same skillet. Add onions and garlic; cook and stir 3 to 5 min. or until onions are crisp-tender. Add bell peppers and crushed red pepper; mix well.
• Return chicken to skillet; stir in pasta sauce. Cook 2 to 3 min. or until heated through, stirring frequently.
• Drain pasta. Serve topped with chicken mixture.