Blackened Chicken And Mushroom Pasta Recipe
house made fettuccine, blackened Gerber Farm chicken breast, local mushrooms, house made andouille, red onion, baby spinach, roasted tomatoes, caramelized shallot crème, Midnight Moon goat cheese
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Ingredients
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Pasta
Chicken and Andouille
Vegetables
Sauce
Method
Pasta Preparation
Make the Fettuccine Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Roll Out the Pasta
After resting, divide the dough into 4 pieces. Roll each piece out with a pasta machine or a rolling pin until thin. Cut into fettuccine strips and dust with flour to prevent sticking. Set aside.
Chicken and Andouille Preparation
Blacken the Chicken
Rub the chicken breasts with blackening seasoning evenly. Heat a skillet over medium-high heat, add a little oil, and cook the chicken for about 5-7 minutes on each side until cooked through and blackened. Remove from the skillet and let it rest before slicing.
Cook the Andouille
In the same skillet, add sliced andouille sausage and cook for about 3-4 minutes until browned. Remove and set aside.
Vegetable Preparation
Caramelize the Shallots
In a separate small pan, melt a tablespoon of butter over low heat. Add the sliced shallots and cook slowly until they turn golden brown and caramelized, about 10-15 minutes.
Sauce Preparation
Make the Cream Sauce
In a saucepan, heat the heavy cream over medium heat. Once warm, crumble in the Midnight Moon goat cheese and stir until melted and creamy. Adjust seasoning with salt and pepper.
Combine and Serve
Combine All Components
In a large pot of boiling salted water, cook the prepared fettuccine for about 3-4 minutes until al dente. Drain and add the pasta to the skillet with the sautéed vegetables, andouille, and sliced blackened chicken. Pour the cream sauce over the mixture and toss until well combined.
Plate and Garnish
Serve the pasta in bowls and top with caramelized shallots. Optionally, crumble more Midnight Moon goat cheese on top for extra flavor.