Applebees Blackened Chicken Fettuccine 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.

BLACKENED CHICKEN BREAST WITH FETTUCCINE ALFREDO

Steps:

• 1. Pat the chicken breast dry with a paper towel.
• 2. Mix all the seasonings together and pat onto the dry chicken breast on both sides.
• 3. Heat butter in a skillet. Once hot, add the chicken one by one and cook for 3 min each side.
• 4. After the chicken is seared, bake for an additional 30 min at 375 F.
• 5. FETTUCCINE ALFREDO: Melt the butter over medium heat. Add minced garlic cook for 3-4 min until garlic is slightly brown.
• 6. Slowly pour the heavy cream into the butter garlic mixture.
• 7. Add the black pepper, salt, and Parmesan cheese. Cook for 5-8 min or until thick.
• 8. If it still looks runny after 8 min, turn the burner off and let it cool slightly on the burner. It will thicken up.
• 9. Cook pasta according to directions and toss with Alfredo sauce.
• 10. Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.

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/.

COPYCAT APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

Steps:

• Dressing:.
• Combine dressing ingredients in a small bowl.Mix well with spoon, and store in refrigerator until ready to use.
• Marinade:.
• Combine water, lime juice,soy sauce, and Worcestershire sauce in a medium bowl and stir. Add chicken breasts to the marinade and cover and keep in refrigerator several hours to overnight.
• When chicken is marinated, heat an iron skillet(or frying pan) over medium heat. Now is the time to fire up the grill.
• Combine Cajun spice ingredients in a small bowl. Sprinkle a teaspoon of the spice over one side of each of the chicken breasts. Make sure to cover the entire suface.
• Melt the butter in the hot pan, then sear the spiced side of the chicken breasts for 2 to 3 minutes. Put 1 teaspoons of the spice on the chicken breast that is not covered. Turn the chicken over and sear that side for another 2 to 3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor.
• Finish the chicken off on the grill, grilling for 2 to 3 minutes on each side, or till cooked through.
• While chicken is grilling, make the salad. Split the lettuce into two large bowls. Toss in the red cabbage and carrots, and beans if using. Mix the cheeses together and top the salad along with the diced egg white. Sprinkle each salad with diced tomato.
• Slice the chicken breast in 1/2" long slices. Place the slices on top of the salad and serve with dressing on the side. Enjoy!
• Recipe created by Todd Wilbur www.TopSecretRecipes.com.

APPLEBEE'S STYLE 3 CHEESE CHICKEN PENNE

Steps:

• Chop Chicken and marinade in Italian dressing for 30 minute.
• Chop tomatoes, add oil chopped Garlic and basil to make bruschetta. Set aside.
• Cook Penne in boiling water.
• Grill or broil Chicken.
• Divide pasta between two microwavable bowls.
• Pour Alfredo sauce.over the pasta in each bowl.
• Layer on Bruschetta.
• Add a layer of Chicken.
• Add a layer of shredded cheese.
• Microwave for 3 min, or longer if previously chilled till cheese is melted.
• Serve with Garlic bread.
• Can be prepared well ahead of time in individual bowls, then Microwaved thoroughly.
• NB. I have edited this recipe from the original post. Thanks to JFitz who kindly pointed out I had omitted to include the Garlic in the Bruschetta. JFitz also added the that she cooked the meal in a casserole dish, in the oven. I have done this successfully also, but I have failed at it by using low quality shredded Italian 3 cheese mix. Always use fresh.

APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

Steps:

• Make salad dressing by mixing ingredients in a small bowl by hand. Store in a covered container in the fridge until salad is ready.
• Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl and stir.
• Add the chicken to lime juice mixture. Cover bowl and keep in the fridge overnight or for at least a few hours.
• Combine spices for the spice blend in a small bowl.
• Sprinkle a teaspoon over one side of the chicken breasts, cover the entire surface with spice.
• Melt butter in a hot pan.
• sear chicken breasts for 2-3 minutes.
• While first side is cooking, sprinkle another teaspoon of spice blend over the top of each breast.
• Flip over and sear for another 2-3 minutes. Surface of the chicken should be charred and black.
• Finish chicken off on your grill or broiler by cooking both sides for 2-3 minutes or until done.
• While chicken is cooking, prepare salads by putting lettuce into two large bowls.
• Add cabbage and carrots.
• Mix the cheeses together and top the salads with the cheeses and half of hard-boiled egg.
• Sprinkle diced tomato on each salad.
• Slice the chicken breasts into 1/2-inch slices.
• Spread chicken over salad and serve with dressing on side.