BLACKENED CHICKEN PASTA RECIPE RECIPES

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. 
• Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side. 
• Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes. 
• Remove from the oven and slice the chicken into strips on the bias. 
• In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices. 
• Meanwhile, cook the fettuccine al dente, according to the package directions. Drain. 
• When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta. 
• To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
• Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. 
• Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side. 
• Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes. 
• Remove from the oven and slice the chicken into strips on the bias. 
• In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices. 
• Meanwhile, cook the fettuccine al dente, according to the package directions. Drain. 
• When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta. 
• To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
• Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.