Recipe 25.4: Blackened Chicken Penne
This meal is so good. Seriously so good – the kind of so good that you don’t mind when the recipe ends up producing six portions and you don’t have enough tupperwares to house all the leftovers and so you just pile it all into bowls with saran wrap over the top and they stink up the refrigerator because they’re not properly sealed and you eat the same meal three times in a row and none of this bothers you because the food is so so good. Yeah, this was one of those.
2 boneless, skinless chicken breasts, diced into 1/2 inch pieces
2 tbs. Emeril’s seasoning (or other cajun seasoning)
2 tbs. grapeseed oil
1 lb. white mushrooms, wiped clean and thinly sliced
1/3 cup reduced-sodium chicken stock
2 1/2 cups heavy cream
2 tbs. Dijon mustard
2 tbs. Creole mustard
1 tbs. prepared horseradish sauce
16 oz. whole grain penne, or other short pasta
1 bunch scallions, washed and thinly sliced
Fill a large pot with water and bring to a boil. Once boiling, salt water and then add pasta. Cook until al dente, 7-8 minutes depending on the type of pasta. Drain pasta, once fully boiled, and then return to empty pot.
Place cut chicken pieces in a bowl and season with cajun seasoning. Toss to evenly coat.
Heat oil in a medium skillet over medium heat until it is hot – you want it to start to smoke. Then, quickly add the chicken and brown (this is the blackening) on all sides, 3-5 minutes depending on size of chicken and heat of pan.
Add the mushrooms.
Saute for 1minute, then add the chicken stock to deglaze the pan.
Use your wooden spoon to scrape up all the blackened bits off the bottom of the pan. You want those bits to be in the sauce! Reduce heat to medium-low and allow stock to reduce, about 4-6 minutes. Add the cream, both mustards, and horseradish. Allow sauce to come to a boil, stirring often.
Pour sauce over pasta in large pot. Toss to combine. Serve into individual bowls and garnish with scallions.