Cajun Chicken Penne
1 T vegetable or canola oil
1 8-oz. box mushrooms, sliced
2 shallots, diced
3 tsp. chopped garlic
1 cup white wine
2 cups heavy cream
1 1/2 – 4 T Creole seasoning* (to taste)
1/2 cup grated Parmesan
14 oz. penne pasta, cooked al dente and drained
4 6-oz. boneless chicken breasts, cooked blackened and ready to serve
*The restaurant prepares a scratch-made seasoning blend to control sodium content, and numerous recipes for this may be found online. If using a commercial product, Chef Paul Prudhomme’s Magic Seasoning Blend – which is also available in a salt-free version – is recommended.
Warm oil in a large skillet over medium heat. Add mushrooms, garlic and shallots and sauté until mushrooms are soft. Add white wine to pan and cook until wine is reduced by about one-fourth. Gradually pour in cream and stir until combined. Next, stir in Creole seasoning. Just prior to serving, stir in Parmesan cheese. Add penne to pan and toss to combine.
Use your favorite recipe to prepare the blackened chicken. Plate the pasta and top each serving with a chicken breast.
SERVES ABOUT 4