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Name: Blackened Cajun Chicken Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: Cajun
Ingredients: 2 ea. Chicken Breasts - boneless, skinless; 2 teaspoon Blackening Seasoning Paul Prudhomme; 2 tablespoon Butter melted; 2 cloves Garlic minced; 4 ea Scallion chopped - tops; 2 tablespoon Flour; 1 tablespoon Chicken broth; 1/2 teaspoon Cajun seasoning; 1/4 cup Heavy cream; 1/4 cup Tomato, fresh diced; 1/4 cup Scallion chopped - onion bulb; 4 ounce Penne pasta

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INGREDIENTS

2 ea. Chicken Breasts - boneless, skinless
2 teaspoon Blackening Seasoning ; Paul Prudhomme
2 tablespoon Butter ; melted
2 cloves Garlic ; minced
4 ea Scallion ; chopped - tops
2 tablespoon Flour
1 tablespoon Chicken broth
1/2 teaspoon Cajun seasoning
1/4 cup Heavy cream
1/4 cup Tomato, fresh ; diced
1/4 cup Scallion ; chopped - onion bulb
4 ounce Penne pasta

Servings

INSTRUCTIONS

Dust chicken breasts with Paul Prudhomme''s Blackened Redfish Majic and grill. Set aside.

Slice the chicken. You can cube it if you prefer.

Boil the penne pasta. Cook to al dente, drain and set aside.

Sauce: In a skillet with tall sides melt butter with garlic and chopped scallions for about 3 minutes.

Be careful not to burn the garlic. Cook on medum heat and add the flour stirring to make a roux.

You want the color to be a light carmel color. Add the chicken broth to thin out a bit, add cajun

spice and add 1/4 to 1/2 cup heavy cream for desired consistency.

Topping: Chop the scallions (green onion) and tomato)

Add the chicken and pasta to the skillet. Serve and top with the green onion and tomato topping.

You can adjust the amount of spices as to how spicy you like it.

NOTES

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Blackened Cajun Chicken Pasta

2 ea. Chicken Breasts - boneless, skinless
2 teaspoon Blackening Seasoning Paul  Prudhomme
2 tablespoon Butter melted
2 cloves Garlic minced
4 ea Scallion chopped - tops
2 tablespoon Flour
1 tablespoon Chicken broth
1/2 teaspoon Cajun seasoning
1/4 cup Heavy cream
1/4 cup Tomato, fresh diced
1/4 cup Scallion chopped - onion bulb
4 ounce Penne pasta

Dust chicken breasts with Paul Prudhomme''s Blackened Redfish Majic and grill.  Set aside.
Slice the chicken.  You can cube it if you prefer.

Boil the penne pasta.  Cook to al dente, drain and set aside.

Sauce:  In a skillet with tall sides melt butter with garlic and chopped scallions for about 3 minutes.
Be careful not to burn the garlic. Cook on medum heat and add the flour stirring to make a roux.
You want the color to be a light carmel color.  Add the chicken broth to thin out a bit, add cajun 
spice and add 1/4 to 1/2 cup heavy cream for desired consistency.

Topping:  Chop the scallions (green onion) and tomato)

Add the chicken and pasta to the skillet.   Serve and top with the green onion and tomato topping.

You can adjust the amount of spices as to how spicy you like it.

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Nutrition

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Serving Size: 1 Serving (136g)
Recipe Makes: 2 Servings

Calories: 313
Calories from Fat: 145 (46%)

Amt Per Serving		% DV

	Total Fat 16.1g	21 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1g
Cholesterol 47.5mg		15 %
Sodium 149.7mg		5 %
Potassium 252.6mg		7 %
Total Carbohydrate 38.7g		11 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 33.5g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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