Blackened Chicken Pasta
Presented by Widow’s Tavern & Grille
- 8 oz. chicken breast
- Cajun seasoning as needed
- Canola oil to coat pan
- 2 cloves garlic, chopped
- 1 T chopped shallots
- 5 mushrooms, sliced and sautéed
- 10 grape tomatoes, halved lengthwise
- 1/4 cup white wine
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, shredded or grated
- 8 oz. cooked penne pasta
Pound chicken into cutlets. (Put chicken in a zip-lock bag, place on cutting board and pound with a meat mallet or heavy sauté pan until the meat is thin and even.) Remove chicken from bag and coat in Cajun seasoning.
Heat a large sauté pan until very hot and coat lightly with oil. Place chicken in pan (turning pan away from you to avoid getting burned), cooking for about 3 minutes before adding garlic and shallots. Allow them to start to blossom, then add sautéed mushrooms and tomatoes. Cook for about another 3 minutes, deglaze pan with white wine and reduce liquid by half. Pour cream into pan and reduce until the sauce coats the back of a spoon. Add pasta and cheese, toss together, and transfer to plate.