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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 2 Servings|
|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.
Calories per serving: 313
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