BLACKENED CHICKEN PASTA
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
BAYOU CHICKEN PASTA
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
MY VERSION OF BLACKENED CHICKEN PASTA
This is a recipe that my dearest brother gave me a few years ago and I have added my own touch of spice to it. If you like garlic I believe you will enjoy this meal. It is a meal in itself all you need is some garlic bread or sticks!
Provided by Marsha D.
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 29
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!
Nutrition Facts : Calories 1245.5, Fat 88.8, SaturatedFat 54.9, Cholesterol 263.4, Sodium 1706.8, Carbohydrate 82.2, Fiber 4.3, Sugar 4, Protein 32.8
CREAMY BLACKENED CHICKEN PASTA
Blackened chicken served over mini farfalle pasta and fresh veggies in a cream sauce.
Provided by jknowles
Categories Chicken Pasta
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 719.8 calories, Carbohydrate 27.2 g, Cholesterol 190.3 mg, Fat 50.8 g, Fiber 2.1 g, Protein 39.8 g, SaturatedFat 27.4 g, Sodium 810.5 mg, Sugar 2.8 g
BLACKENED CHICKEN WITH PENNE PASTA
I had this dish at a local restaurant. The waitress quickly told me the ingredients and I experimented with the amounts. It tastes very close to the original dish (good thing, the restaurant is no longer open). I like spicy dishes and this is good. Enjoy!
Provided by Debbie
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta, drain.
- Place back into pot with tomatoes, peas and pine nuts.
- Place cut up chicken in bowl.
- Sprinkle with 2 TB Cajun seasoning over chicken (mix through chicken).
- Heat margaine in nonstick skillet over medium heat until hot, add chicken and cook until no longer pink.
- Combine whipping cream and remaining Cajun seasoning.
- Pour over chicken and continue cooking (low heat) until warmed through.
- Pour chicken and sauce over pasta and vegetables, cook until completely warmed through.
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- If you’re mixing your own blackening spice, mix together all the ingredients listed for the spice mix, and set it aside.
- Slice both ends off the onion, and cut it in half from the top to the bottom. Peel away the tough outer layer, and lay each half flat side down on the cutting board. Then slice across the rounded top to create 1/4″ half moon slices.
- Preheat a large skillet, (12-15″) over medium high heat. When the pan is hot, lower the heat to medium, and add the olive oil and slice onions. Sauté the onions, stirring as they brown until they soften and are caramelized, about 10 minutes.
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