Blackened Chicken Over Garlic Lime Pasta Food

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.

EASY BLACKENED CHICKEN W/ CREAMY GARLIC PASTA

Steps:

• 1. Cook pasta al dente, drain and set aside.
• 2. Coat chicken with olive oil. Then generously coat with cajun seasoning. Heat up iron skillet medium high heat. When hot add a couple of tablespoons of olive oil to pan. When it's almost smoking add chicken. Cook on one side until the chicken is black then flip and cook until black as well. Once chicken is blackened turn heat down to medium low and continue to cook until done. About 5-10 minutes depending on how thick your chicken breast are. Let rest while cooking sauce. Slice before serving on top of pasta.
• 3. In a sauce pan melt your butter. Add garlic and cook for about 1 min. Once you really start smelling that garlic it's done. Don't burn the garlic it taste bad. Now add the flour and mix well cooking for another minute or so. Add your chicken broth and heavy cream. Cook until sauce boils and thickens stirring frequently. Add cheese and season with salt and pepper to taste. Stir until cheese is melted. Add pasta and let simmer for a few minutes to finish cooking that pasta and this lets the sauce adhere better to the pasta.

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!

BAR CHICKS - BLACKENED CHICKEN SLIDERS

Steps:

• Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours.
• Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container.
• Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator.
• Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat.
• Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side.
• Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.

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.

GARLIC CHICKEN PASTA

Steps:

• Cook pasta according to box directions.
• Sauté chicken in oiled saucepan until cooked through.
• In a separate pan, cook onion until lightly browned, then add pepper and continue cooking for about 2 minutes.
• Add chicken and tomatoes, cover and remove from heat.
• For sauce: Simmer garlic in butter until softened, about 2-3 minutes.
• Lower heat, stir in flour; cook 1 minute, stirring constantly.
• Gradually add milk, then stir in sour cream and lemon juice, and cook until heated through.
• Mix vegetables, chicken, and sauce with pasta, and top with feta cheese. Voila!