Blackened Chicken with Creamy Pasta

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Blackened Chicken with Creamy Pasta

Today was an incredibly long day.  Got to sleep in, but as soon as I woke up, it was lets go Garage Sale Shopping.  I actually am looking forward to my sister finally moving out (just so I can stop shopping for stuff for her!) It was actually an allotment sale, so we got to walk around, get some sun, and find a few things.  We found her bedroom furniture, something big we really needed to check off her list.

Then we got back home, found room for all the toilet paper and paper towels we bought for $4 each, Love Coupons!                My sister and I, spent a lot of time cleaning out the garage, and organizing.  Mom noticed right away, felt good to actually find a home for that stuff.

Next we got my (yes all mine) new motorcycle out, so I could start learning how to drive it.  Was a little scary but did pretty well for my first time out and didn’t drop it.  Yes there are pictures, but I’m not sure I want to show them as of yet.

Now for dinner! Dinner was awesome, really happy with how it came out.  It was fairly easy, and if you time it out right works out pretty well as well.  Only thing I’d probably change would be to use brown sugar instead.  We also didn’t do the broccoli like in the original recipe here.  I cheated and heated up some frozen veggies which added more than just broccoli.  This is a keeper, and the first thing my sister, Cyndi, said was, “Make sure there is a recipe card for this one.” I’m guessing that is a good sign.

Blackened Chicken with Creamy Pasta

adapted from thekitchn.com

Serves 4 to 6   Total time Hour

For the seasoning:
2 tablespoons paprika
2 teaspoons black pepper
2 teaspoons dried oregano
2 teaspoons sugar
2 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper, or more to taste

For the chicken:
Olive oil, for cooking
2 chicken breasts (about 1 1/2 pounds) split in half crosswise
3 tablespoons butter, melted
Box of Pasta

For the sauce:
1 cup heavy cream
1 cup milk (2% or whole) (I actually used almond milk)
1 egg yolk
3 large cloves garlic, smashed
1 cup packed freshly-grated Parmesan
Kosher salt and freshly ground black pepper

Preheat oven to 375°F. For the blackening seasoning, combine all of the dry ingredients in a medium bowl and set aside.

Heat a large cast iron skillet over highest heat or until scalding hot, about 5 minutes. Add a couple of tablespoons of olive oil. When the oil is very hot, dredge the chicken in the melted butter; then thoroughly coat in the blackening rub. Add the chicken to the pan and cook until blackened on each side, about 1-2 minutes per side. Transfer the chicken to a lightly-greased sheet pan. Cook in the oven until chicken with the cut chicken strips, this only took about ten minutes. After out of the oven I sliced in bite sized pieces.

While the chicken is in the oven, bring a large pot of salted water to a boil. Then cook pasta as directed, usually about ten minutes, until al dente.

To make the sauce, in a heavy saucepan, whisk together the cream, milk, and egg yolk. Add the garlic cloves and bring to barely a simmer, stirring constantly, over medium-low to medium heat. Cook until the sauce is slightly thickened, watching carefully to not cook the egg. Turn off the heat and stir in grated Parmesan. Season with salt and pepper, to taste.

Combine the pasta, sauce, sliced chicken. If you are in need of some veggies, I threw some frozen veggies to add color, and for the healthy aspect of the dish!  Once all plated serve immediately, and enjoy!

Here is a typed up recipe pages just for you  Get it HERE

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