Blackened Chicken With Penne Pasta Recipes

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.

BLACKENED CHICKEN PENNE PASTA WITH GORGONZOLA CREAM SAUCE

Steps:

• Sauté bell peppers, onions, and garlic in hot oil.
• Add chicken, Cajun spice, heavy cream, and pasta.
• Reduce cream by half. Add gorgonzola. Season with salt and pepper.

CHICKEN PENNE PASTA - J. GILBERT'S RESTAURANT

Steps:

• Preheat a grill and char the red peppers on all sides. Remove and place the peppers in a paper bag. Let the peppers stand in the closed bag for 20 minutes. Remove peppers from the bag, peel and seed. Use one pepper for the sauce and the other for garnish.
• Season the chicken breast with blackening spice. Place on the grill and cook both sides until juices run clear. Let the chicken cool. Slice into 1/4" slices. Set aside.
• Boil the pasta in salted water to tender. Rinse in cold water. Strain and lightly oil.
• Puree one roasted pepper, chicken stock, 2 t blackening seasoning or more to taste, and a pinch of salt in a blender. Remove and mix with the cream. Set aside.
• Heat 1/4 C olive oil over medium high heat and saute' garlic until tender - don't burn. Add snow peas, leeks and saute' tender. Add the blackened chicken and saute' 2 more minutes. Add the sauce, pasta, 1 C cheese and chopped cilantro. Cook to reduce sauce by 1/3. Serve with additional cheese, red peppers and cilantro as garnish.

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.

QUICK CAJUN CHICKEN PENNE

Steps:

• Cook pasta according to package directions; drain., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with blackened seasoning. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Cut into bite-size pieces., In a large skillet, heat Alfredo sauce over medium heat until warm, stirring frequently. Add the tomatoes, onions, pasta and chicken; toss to coat and heat through.

BLACKENED CHICKEN WITH PENNE PASTA

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.

BLACKENED CHICKEN PENNE

Steps:

• mix seasoning mix ,(except 2 T for later) and season chicken well.
• Grill breast until done (best done outside because of smoking)
• Cook pasta according to package direction wile cooking chicken.
• In large skillet saute onion, mushrooms and garlic until tender.
• meanwhile cook pasta according to package directions
• Add stock, wine, and 2 T seasoning mix.
• Bring to a boil add drained penne pasta, tomatoes, toss and cook until thickened.
• Arrange pasta on dish, top with sliced grilled chicken.
• Garnish with parmesan cheese.