Blackened Chicken Pasta

INGREDIENTS

1 .5 pounds boneless skinless chicken breast 

5 cups of dry Penne pasta

1 litre 35% whipping cream 

1 cup grated Parmesan cheese 

1/2 tablespoon corn starch

1/4 cup butter

2 tablespoons canola or veg oil

The Angry Tomato Orignal Cajun Spice Blend

This recipe yields approximately 4-6 portions depending how hungry you are 😉

For the chicken:

Preheat a cast iron skillet on high heat (make sure your exhaust fan is on high speed) 

Preheat oven to 350 degrees 

In a separate pan melt butter and canola oil

Dredge chicken breasts in butter oil mixture and liberally coat both sides with Cajun spice.

Sear chicken for 3 minutes on either side in cast iron skillet until seasoning has ‘blackened’ 

Once chicken has been seared on both sides place cast iron skillet in oven for 20-25 minutes depending on thickness of chicken breasts 

Remove from oven and let stand for 10 minutes 

Dice chicken into 1/2” pieces 

For the sauce:

Add 1 litre of 35% cream, grated Parmesan and 1/2 tablespoon of corn starch to a sauce pan

Whisk all ingredients together removing any lumps prior to adding any heat 

Continue whisking frequently on medium heat until sauce thickens 

As sauce is cooking add the pasta to boiling water cook to desired doneness and strain.

Once sauce is thickened add drained pasta noodles, diced chicken stir and enjoy!