Ingrédients pour Brewers Blackened Chicken And Creole Cream
- 1 teaspoon salt
- Dried Thyme
- 1/2 teaspoon ground red pepper
- 1 tablespoon paprika
- 4 tablespoons olive oil
- 2 cloves minced garlic
- 1/4 cup chopped green onions
- 1 cup chicken stock
- Heavy Cream
- 1/2 cup grated Parmesan cheese
- Rigatoni Pasta
- Boneless Skinless Chicken Breasts
- Yellow Bell Pepper
- 1 sprig cilantro
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Comment préparer Brewers Blackened Chicken And Creole Cream
- In a small bowl, combine 1 teaspoon salt, 1 teaspoon dried thyme, 1/2 teaspoon ground red pepper, and 1 tablespoon paprika. Set aside.
- Heat 2 tablespoons olive oil in a saucepan over medium heat.
- Add 2 cloves minced garlic and cook until lightly browned (about 1 minute).
- Add half of the dry seasoning mixture (about 1 1/2 tsp), 1/4 cup chopped green onions, and 1 cup chicken stock.
- Reduce the sauce by half over medium heat (about 5-7 minutes), stirring occasionally.
- Stir in 1 cup heavy cream and bring to a simmer.
- Once simmering, whisk in 1/2 cup grated Parmesan cheese.
- Reduce heat to low and simmer for 2-3 minutes to thicken slightly.
- Add 1 pound cooked rigatoni and toss to coat.
- Brush both sides of 2 boneless, skinless chicken breasts with 1 tablespoon olive oil.
- Pat chicken breasts with the remaining dry seasoning mixture.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Place chicken in the skillet, seasoned-side down, and cook for 2 minutes.
- Flip and cook for another 2 minutes, or until cooked through.
- Remove chicken from skillet, let rest for 5 minutes, then slice.
- Divide rigatoni among bowls.
- Top with sliced chicken.
- Garnish with diced red and yellow bell peppers (about 1/4 cup total) and a sprig of cilantro.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
6g
Fat
130g
Carbs
11g
