In my 20’s I loved this dish. We had a local bar who had this on their menu and I ordered it alot. I haven’t made this in years. I was coming up with this weeks menu and saw a cajun chicken pasta and this came to mind. It is creamy, spicy and fresh all at the same time. It won’t be that long before this comes out again!!
2 Boneless chicken breasts pounded out even about 1/2 in thick
2 Large mushrooms sliced
1/2 Red Pepper diced
1 Bunch of green onions chopped-chop the whole thing and set 1/2 aside for garnish
1/4 Cup of white wine
1/2 Cup chicken stock
1/2 Pound of whole wheat penne
1 container of store bough alfredo sauce-I use Buitoni
1 Small tomato diced
Start your pasta water to boil. Head some olive oil and butter in a non stick skillet. Season your chicken with the blackening seasoning to taste. Sear the chicken one breast at a time until crusted on both sides. Set chicken aside on a plate. Take your skillet off the heat. Add your pasta to the water. Cut the chicken into strips or bite size pieces, how ever you prefer. Heat your alfredo sauce. Add some olive oil to your skillet and add in the mushrooms, red pepper and 1/2 the green onions and saute until the mushrooms are tender. Add the chicken and the wine to the pan and reduce by half. Add in your stock and reduce by half. Season to taste with salt, pepper and more blackening seasoning if you need more heat. Toss your pasta with some alfredo until it is well coated and a little saucey. Pour the pasta into the skillet and combine everything. Plate and garnish with the rest of the green onions, diced tomato and parm.