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Brewers Blackened Chicken and Creole Cream
1 t. salt
1 t. dried thyme
1/2 t. ground red pepper
2 T. paprika
5 T. olive oil, divided
1 T. chopped garlic
1/4 C. chopped green onion
1/4 C. chicken stock
1 1/2 C. heavy cream
1/2 C. grated Parmesan cheese
4 C. dry rigatoni pasta, cooked and drained well
2 (6 oz.) butterflied boneless, skinless chicken breasts, cut in half and pounded to 1/4-inch thickness
1/4 C. finely diced red and yellow bell pepper
4 sprigs cilantro
In a small bowl, combine salt, thyme, ground red pepper and paprika. Set aside. Heat 2 tablespoons olive oil in saucepan over medium heat. Add garlic and brown lightly. Add half the dry seasoning mixture, the green onion and chicken stock. Reduce by half (about 2 minutes). Stir in cream and let sauce come to a boil. When it boils, whisk in Parmesan cheese. Reduce heat and let simmer on low to reduce about 2 to 3 minutes. Add cooked rigatoni and toss to completely coat pasta with sauce.
Brush tops of chicken breasts with 1 tablespoon olive oil. Gently pat with remaining dry seasoning mix. Place 2 tablespoons olive oil in saute pan over medium heat. When oil is hot, place chicken in pan, seasoned side down, and cook 2 minutes. Turn and cook 2 minutes more. Remove to a cutting board and slice.
Divide rigatoni among pasta bowls. Place chicken strips evenly across each. Garnish with diced red and yellow bell peppers and a sprig of cilantro.
Makes 4 generous servings
Serve this dish with a warmed French sourdough breadstick to be sure to get all the sauce.
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