Spicy Chicken In A Creamy Tomato Sauce

• 1 lb boneless skinless chicken breast, sliced in thin medallions (or dice small to stretch further)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon blackening seasoning (I prefer Paul Prudhomme redfish magic)
• 4 ounces fresh mushrooms, sliced thin
• 2 garlic cloves, sliced thin
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 teaspoon blackening seasoning
• 1 pinch red pepper flakes
• 1 teaspoon dried basil (or fresh if you prefer)
• 2/3 cup heavy cream
• 2 green onions, chopped
• 1/3 cup grated parmesan cheese
• 1/3 cup fresh spinach (leaves cut in half)
• 3 cups mini penne pasta, cooked

1. season chicken well with blackening seasoning.
2. in heavy skillet heat to med- high. add 1 T of butter and 1 T olive oil.
3. cook chicken until just done about 6-8 minutes and remove to a plate.
4. add mushrooms to skillet and 1 T butter.
5. cook mushrooms until they start to brown, add garlic and cook no more than 2 minutes being careful not to scorch the garlic.
6. add tomatoes, basil, blackening season and red pepper flakes.
7. let cook for 5-6 minutes until most of the tomato liquid is gone.
8. add cream and turn down the heat to medium and let cook for 5-6 minutes. taste and adjust seasonings if needed.
9. sprinkle parmesan over and stir until well combined, add green onions.
10. return chicken to mixture and let cook 5 more minutes.
11. add pasta and spinach and stir to coat cook 2 minutes or until pasta is heated through.
12. serve.

chicken, unsalted butter, olive oil, blackening seasoning, mushrooms, garlic, tomatoes, blackening seasoning, red pepper, basil, heavy cream, green onions, parmesan cheese, fresh spinach, penne pasta

Taken from www.food.com/recipe/spicy-chicken-in-a-creamy-tomato-sauce-424473 (may not work)