Submitted by Shaw nee Sorensen, Fort Smith, Ark.
Ingredients:
Zatarans Blackened Seasoning
Salted butter
2 pounds cleaned and trimmed diced chicken breast or loins
1 pound penne pasta
32 ounces heavy whipping cream
Minced garlic
Parsley
Basil
Italian seasoning blend
Garlic and onion powder
Pure ground black pepper
2 1/2 C Italian cheese blend
Directions:
Cook the noodles in a large pot, big enough to add chicken and sauce. In a skillet, brown the chicken with butter and blackened seasoning. Use the seasoning to your preference, but about 1 Tbsp is common. Once the chicken is complete, set aside. Drain any grease from the pan, but do not wash. We want to use the flavor from the blackened chicken to make the alfredo sauce. Once grease drains, place back on low to medium heat. Add the heavy cream, 2 tsp of minced garlic and 2 Tbsp of butter. Stir until butter is melted. Add a pinch or two of parsley and basil. Add 1 Tbsp of Italian Seasoning. Do a thin layer of garlic powder, onion powder and blackened seasoning across top of cream. Add a few dashes of pure ground black pepper. Taste to see if more of any seasonings are needed. Stir until a rolling boil. Turn down the heat and add 1 1/2 to 2 cups of Italian Cheese blend. Stir until thickened. Add chicken into sauce. Drain the noodles. Add the sauce and chicken onto the noodles. Stir until all is covered. When serving, garnish with Italian cheese blend. Pairs well with garlic knots with melted cheese on top, and steamed carrots and broccoli.
