Slice grilled chicken	Blackened Chicken Linguini

---

Blackened Chicken Linguini

Source: St. Louis Post-Dispatch, May 29, 2002

Yield: 4 servings

---

Ingredients

• 1/2 lb dry linguine or 3/4 lb fresh

• 1 1/2 lb skinless, boneless chicken breasts

• Blackening Spice (see recipe)

• 3/4 poblano pepper, seeded and thinly sliced (about 1 cup)

• 2 tsp olive oil

• Roasted Red-Pepper Cream (see recipe)

• Shredded Parmesan cheese, for garnish

• Chopped parsley, for garnish

---

Preparation

Cook linguine according to package directions; drain and set aside.

Rinse chicken and pat dry; season heavily with Blackening Spice. Grill until cooked through. Slice thinly; set aside.

In a very large skillet, saute poblano strips in olive oil over high heat for about 2 minutes. Add Roasted Red-Pepper Cream and chicken slices; cook about 5 minutes, until sauce is slightly reduced and thickened. Add cooked linguine; toss well. Top each serving with shredded Parmesan and parsley.

---

Roasted Red-Pepper Cream

• 3 cups heavy (40 percent) cream

• 3 Tbsp half-and-half

• 1 (7- to 8-oz) jar roasted red peppers, drained (about 1 cup)

• 1/3 cup grated Parmesan cheese

• 2 1/2 Tbsp chicken base (concentrated soup sold near broth and bouillon)

• 2 1/2 Tbsp Blackening Spice (see recipe)

• 3/4 tsp dried basil

• 3/4 tsp granulated garlic

Combine cream, half-and-half, roasted peppers, cheese, chicken base, Blackening Spice, basil and garlic in blender; process until smooth. (If your blender isn't big enough, process 1 1/2 cups cream with the other ingredients, then transfer to bowl and stir in remaining 1 1/2 cups cream.)

---

Blackening Spice

• 4 1/2 tsp sweet paprika

• 3 3/4 tsp salt

• 1 1/2 tsp onion powder

• 1 1/2 tsp garlic powder

• 1 1/2 tsp ground red (cayenne) pepper

• 1 1/8 tsp ground white pepper

• 1 1/8 tsp ground black pepper

• 3/4 tsp dried thyme

• 3/4 tsp dried oregano

Combine paprika, salt, onion powder, garlic powder, ground peppers, thyme and oregano in a small bowl; mix thoroughly.

Store in a covered container.

Yield: 1/4 cup