Blackened Chicken Pasta Recipe
Bowtie pasta, spinach, sun-dried tomatoes, asparagus, rich chardonnay cream sauce, and griddled garlic bread.
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Ingredients
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Ingredients
Method
Directions
Cook the Pasta
In a large pot of boiling salted water, cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
Prepare the Chicken
While the pasta cooks, season both sides of the chicken breasts with blackening seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a dark, charred exterior. Remove from the skillet and let rest before slicing.
Sauté the Vegetables
In the same skillet, add the asparagus and cook for 3-4 minutes until tender. Add the spinach and sun-dried tomatoes, and cook for an additional 2 minutes until the spinach is wilted. Season with salt and black pepper to taste.
Make the Sauce
Pour in the chardonnay and let it simmer for 2-3 minutes to reduce slightly. Stir in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese, stirring until melted and combined.
Combine Pasta and Sauce
Add the cooked bowtie pasta to the skillet with the sauce and vegetables. Toss gently to coat the pasta evenly with the sauce and heat through.
Prepare Garlic Bread
While the pasta is being combined, preheat the oven to 375°F (190°C). Spread minced garlic on the garlic bread slices and bake for 5-7 minutes, or until golden and crispy.
Serve
Slice the blackened chicken and arrange it on top of the pasta. Serve with the garlic bread on the side.