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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blackened Chicken Penne Recipe

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This recipe for Blackened Chicken Penne is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Sauce:

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)
Directions:
Directions:
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).
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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