2 boneless, skinless chicken breasts cut into bite sized pieces
1 c. diced red pepper
1 c. chopped scallions
1 c. sliced mushrooms
2 c. half/half
4 tbsp butter/divided
2 tbsp extra virgin olive oil
1/4 c blackening seasoning or enough to coat the chicken
2-4 oz of grated Parmesan cheese
1 lb of linguini
Cook linguini according to package directions. In the meantime, heat a 12 inch wide/tall skillet on medium heat. Add olive oil and 2 tbsp butter then the chicken - DO NOT STIR. Let chicken brown on one side for 2-3 minutes then toss to cook evenly. Remove from pan and set aside. Add red peppers, scallions and mushrooms. Continue to cook until vegetables are softened, then add the chicken back in. Add cream and 2 Tbsp of butter. Simmer and 1/4. Add parmesan cheese and simmer until thickened. Drain pasta and add to pan, letting the pasta soak up the remaining sauce. Serves 4-6
1 c. diced red pepper
1 c. chopped scallions
1 c. sliced mushrooms
2 c. half/half
4 tbsp butter/divided
2 tbsp extra virgin olive oil
1/4 c blackening seasoning or enough to coat the chicken
2-4 oz of grated Parmesan cheese
1 lb of linguini
Cook linguini according to package directions. In the meantime, heat a 12 inch wide/tall skillet on medium heat. Add olive oil and 2 tbsp butter then the chicken - DO NOT STIR. Let chicken brown on one side for 2-3 minutes then toss to cook evenly. Remove from pan and set aside. Add red peppers, scallions and mushrooms. Continue to cook until vegetables are softened, then add the chicken back in. Add cream and 2 Tbsp of butter. Simmer and 1/4. Add parmesan cheese and simmer until thickened. Drain pasta and add to pan, letting the pasta soak up the remaining sauce. Serves 4-6
