"The belly rules the mind."--Spanish Proverb

Blackened Chicken Penne Recipe

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This recipe for Blackened Chicken Penne, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Veronica Nemeth, Cancer Control Journal
Added: Monday, September 22, 2008


1 lb penne pasta, cooked and drained
¼ cup fresh, shredded parmesan cheese; plus extra to serve on the side!
4 skinless, boneless chicken breast halves, cut into strips
½ cup blackening season (reserving 2 tblsp for sauce!):

5 tblsp paprika
1 tblsp cayenne pepper
1 tblsp onion powder
1 tblsp garlic powder
2 tsp salt
1 tsp white pepper (ground) (or ground black pepper)
1 tsp dried oregano
1 tsp dried thyme

3 tblsp olive oil
1 cup chopped red onion
8 oz (approx 2 cups); fresh sliced mushrooms
2 tblsp minced, fresh garlic
½ cup dry white wine
1 cup chicken broth (1 can campbell’s)
2 tblsp of blackening seasoning
2 cups diced tomatoes (I used 1 can, undrained)

Rinse chicken and pat dry. Slice into strips and place in ziplock baggie with blackening season; toss/shake well until all strips are completely coated. Grill, turning once until done (I used my electric skillet since I don’t have a grill!)
In large skillet heat oil, saute onion, garlic and mushrooms until tender. Add wine, broth and 2 tblsp seasoning; stir to blend and bring to a boil. Add tomatoes and toss with pasta.
Place pasta on serving platter and lay strips of chicken across. Garnish with shredded parmesan cheese (or other favorite).

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