How to make blackened chicken with butterfly pasta
This is a lovely pasta that works well with the petit manseng. This varietal loves spicy foods and also pairs well with lighter summer salad and light fish. Petit manseng is a versatile grape that can be made into a dry or sweet style and can go to any level in between.
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 1 T. smoked paprika
- 1 t. Dried oregano
- 1 t. Rubbed thyme
- ¾ t. Onion powder
- ½ t. Garlic powder
- ½ t. Salt
- ½ t. Pepper
- ¼ t. Cayenne pepper
- 2 T. olive oil
- 1 T. butter
- 1 lb. boneless, skinless chicken breasts
- ½ onion, chopped or 2 cloves garlic (optional)
- 1 T. flour
- ¼ c. dry white wine
- ¼ c. chicken stock
- 1 can (14.5 ounces) fire roasted tomatoes
- ½ c. heavy cream
- ½ c. freshly grated parmesan cheese, plus more for serving
- ½ lb. farfalle pasta, cooked to package directions
Step 1: In a small bowl, mix together all the blackening seasoning ingredients.
Step 2: Heat a fry pan over medium high heat. Add oil and butter. Sprinkle the chicken breasts lightly with the blackening seasoning. Add to the pan and fry on both sides until the chicken is almost done. Remove from the pan and rest on a small plate. Add the onions or garlic to the pan if using and saute until cooked through. Add the flour and cook until all the flour is cooked through. Deglaze the pan with the shite wine and chicken stock. Add the tomatoes and stir.
Step 3: Slice the chicken breasts into thin slices and return to the pan. Add the cream and 1 T. of the blackening seasoning. Simmer until the chicken is completely cooked through. Stir in the cheese. Taste the sauce and add more salt, pepper, and blackening seasoning to season to your taste.
Step 4: Stir in the cooked pasta and serve with additional parmesan cheese.