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BLACKENED CHICKEN LINGUINE




Source of Recipe


Jake's Steaks


List of Ingredients





Yield: 4 servings (about 8 cups).

For roasted red-pepper cream:
3 cups heavy (40 percent) cream
3 tablespoons half-and-half
1 (7- to 8-ounce) jar roasted red peppers, drained (about 1 cup)
1/3 cup grated Parmesan cheese
2 1/2 tablespoons chicken base (concentrated soup sold near the broth
and bouillon)
2 1/2 tablespoons Blackening Spice (see recipe)
3/4 teaspoon dried basil
3/4 teaspoon granulated garlic

For pasta and chicken:
1/2 pound dry linguine or 3/4 pound fresh
1 1/2 pounds skinless, boneless chicken breasts
Blackening Spice (see recipe)
3/4 poblano pepper, seeded and thinly sliced (about 1 cup)
2 teaspoons olive oil
Shredded Parmesan cheese, for garnish
Chopped parsley, for garnish



Recipe



To prepare roasted red-pepper cream: Combine cream, half-and-half, roasted peppers, cheese, chicken base, Blackening Spice, basil and garlic in blender; process until smooth. (If your blender isn't big enough, process 1 1/2 cups cream with the other ingredients, then transfer to bowl and stir in remaining 1 1/2 cups cream.) Set aside.

To prepare pasta and chicken: Cook linguine according to package directions; drain and set aside.

Rinse chicken and pat dry; season heavily with Blackening Spice. Grill until cooked through. Slice thinly; set aside.

In a very large skillet, saut?e poblano strips in olive oil over high heat for about 2 minutes. Add roasted red-pepper cream and chicken slices; cook about 5 minutes, until sauce is slightly reduced and thickened. Add cooked linguine; toss well. Top each serving with shredded Parmesan and parsley.


BLACKENING SPICE
Yield: 1/4 cup.

4 1/2 teaspoons sweet paprika
3 3/4 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground red (cayenne) pepper
1 1/8 teaspoons ground white pepper
1 1/8 teaspoons ground black pepper
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano

Combine paprika, salt, onion powder, garlic powder, ground peppers,
thyme and oregano in a small bowl; mix thoroughly.

Store in a covered container.