Recipe by Dolce Piquant
I recently found a favorite of mine that I’d forgotten about with the heat of our AZ summer peaking this month. Grilling is one my favorite ways to cook during most of the year in Arizona. But this recipe is a quick, easy indoor way to beat grilling in the heat and still enjoy a blackened flavored chicken breast. I personally love to make extra for the next day and toss it over a bed of mixed greens like baby spinach, arugula, butter lettuce and romaine hearts as a protein packed lunch salad the next day! As for my other half, in case you’re wondering who I’ll be sharing this amazing meal with, he likes his hearty, anabolic meals with the heaping portion of Artesian pasta along with this wonderfully rich and creamy cheese sauce. The blackened mix adds an appealing depth and hint of smoked flavor to the savory appeal of the tender chicken breasts that does well to diversify and compliment your pallet against the smooth pasta and simple parmesan flavor of the sauce. Bon Appetit, we did! --------------------------------------------------- Current weather: 106 degrees; humidity a lot more than usual. What I’m listening to while cooking today: A few great recent dance remixes from new artists that I enjoy like the "I Need Your Love" remix by Calvin Harris, feat. Ellie Goulding. For more fun from the original recipe please visit: http://www.alaskafromscratch.com/2011/11/30/blackened-chicken-fettuccine/
For Blackening Spice Mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon chili powder
- 1 lb boneless skinless chicken tenderloins
- 1 tablespoon olive oil
- 3 whole garlic cloves, diced (not minced or crushed)
- 3 cups half-and-half
- 1⁄2 cup sun-dried tomato, drained and chopped
- 1 lb artesian fettuccine (commercial versions contain wax coatings)
- 3⁄4 cup parmesan cheese, fresh grated
- 1⁄2 cup green onion (sliced on the bias)
- 1 pinch salt
- 1 pinch cracked black and red peppercorn
Directions See How It's Made
- Mix blackening spices together in a shallow dish.
- Heat a heavy frying pan over medium-high heat. Pat chicken dry (if needed use a mallet and plastic wrap to lightly tenderize achieving an even thickness) and use blackening spice mix to cover both sides of chicken pieces, until evenly coated.
- Place in hot, ungreased pan. Cook on each side until spices are blackened and fragrant and chicken is cooked through, about 5-6 minutes total. Set chicken aside on a plate and cover to rest.
- While chicken is cooking, bring a large stock pot of salted water to a boil over high heat (optional: add a splash of vegetable oil to reduce clumping and foaming). Cook pasta until Al dente, for Artesian about 8 minutes, commercial about 12 minutes.
- While pasta is boiling, wipe out frying pan used for chicken. Turn heat to medium and add olive oil and garlic to the pan. Cook garlic until fragrant, but not brown, 1-2 minutes. Add half-and-half and turn heat down to medium-low. Simmer and reduce, about 8-10 minutes.
- Drain pasta and slice chicken on a bias.
- To the sauce, add sun-dried tomatoes, and chicken, 1/2c parmesan cheese. Stir until cheese is melted. Add hot noodles to sauce; combine. Plate and top with green onions and more parmesan cheese.
- *** Substitutions and Modifications ***.
- OPTIONS: in my usual Dolce Piquant style!
- -Sweet ripe roasted red bell peppers.
- -Balsamic Vinegar brushed over the rested chicken before slicing
- -Crushed red pepper flakes.
- Also pairs well with
- -Hearty robust herb marinara sauces, classic spinach pesto sauces, angel hair, spaghetti or penne pasta.
- HALF-AND HALF: substitute every 1 cup Half/Half with 4-1/2 teaspoons soft melted butter plus 1 cup whole milk, blend well.
- ONION: 1 small fresh onion = 1/3 cup freshly minced onion (fresh will not sear like a powder spice; flakes) 1/3 cup freshly minced onion = 1 tablespoon dried onion flakes, 1 tablespoon dried onion flakes = 1 teaspoon onion powder.
- OLIVE OIL: if trading for EVOO, use care cooking, it’s lower smoking point will not survive high heat.
- TABLE SALT: use a conservatively lesser amount (Kosher flakes/granules tend to be larger; so by volume, 1 teaspoon Kosher contains less crystals and minerals than table salt. Kosher salt provides a desired salty flavor without as much sodium as table salt).
- http://www.switcheroo.com/Salt.html#kosher, http://www.livestrong.com/article/531609-does-kosher-salt-have-less-sodium/.