Brewers Blackened Chicken And Creole Cream

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon ground red pepper
• 2 tablespoons paprika
• 5 tablespoons olive oil, divided
• 1 tablespoon chopped garlic
• 1/4 cup chopped green onion
• 1/4 cup chicken stock
• 1 1/2 cups heavy cream
• 1/2 cup grated parmesan cheese
• 4 cups dry rigatoni pasta, cooked and drained well
• 2 (6 ounce) boneless skinless chicken breasts, cut in half and pounded to 1/4-inch thickness
• 1/4 cup finely diced red and yellow bell pepper
• 4 sprigs cilantro

Recipe

• 1 in a small bowl, combine salt, thyme, ground red pepper and paprika. set aside.
• 2 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.
• 3 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.
• 4 brush tops of chicken breasts with 1 tablespoon olive oil. gently pat with remaining dry seasoning mix.
• 5 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.
• 6 divide rigatoni among pasta bowls. place chicken strips evenly across each. garnish with diced red and yellow bell peppers and a sprig of cilantro.