Pasta Louisiana Recipe
Blackened Chicken Breast, Tomato, Bell Pepper, Lemon Zest, Linguini Pasta, Chorizo Cream Sauce
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Ingredients
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Protein
Pasta
Vegetables
Sauce
Method
Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the linguini pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
Season both sides of the chicken breasts with salt, black pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and blackened. Remove from skillet and let rest before slicing.
- 3
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic, chopped bell pepper, and diced tomato. Sauté for about 3-4 minutes until the vegetables are softened.
- 4
Make the Chorizo Cream Sauce
Add the chorizo to the skillet with the vegetables and cook until browned. Pour in the heavy cream and stir to combine. Let simmer for about 5 minutes, allowing the sauce to thicken. Add lemon zest, salt, and black pepper to taste.
Assembly
- 5
Combine Ingredients
Add the cooked linguini to the skillet with the chorizo cream sauce and toss gently to coat the pasta evenly.
- 6
Serve
Slice the blackened chicken breasts and place them on top of the pasta. Garnish with additional lemon zest if desired and serve immediately.
