Blackened Chicken and Pasta

• 4 each chicken breast halves, boneless, skin-on
• 4 tablespoons poultry seasoning chef paul prudhome's poultry magic
• 4 tablespoons butter melted
• 1/2 Pound pasta, linguine
• 6 tablespoons butter
• 1/2 cup light cream (half&half)
• 1 teaspoon cayenne pepper
• 1 x tomatoes for garnish, chopped
• 1 x scallions, spring or green onions for garnish, chopped

1. Cook linguini until al dente, drain and set aside.
2. Preheat iron frying pan on gas grill at high heat for 20 minutes.
3. Put poultry magic seasoning in shallow bowl.
4. Put melted butter in a second shallow bowl.
5. Dip chicken first in butter on both sides, then in poultry magic.
6. Place in preheated frying pan and cook 5 to 6 minutes on each side.
7. While chicken is cooking, melt remaining 6 Tbs.
8. butter in a dutch oven.
9. Add half and half and cayenne pepper.
10. Heat over medium heat until mixture bubbles.
11. Add linguini.
12. Cover and reduce heat to low.
13. Remove chicken from frying pan and slice into thin strips.
14. Serve over hot linguine noodles and garnish with tomatoes and green onions.

chicken breast halves, poultry seasoning chef paul prudhomes poultry, butter, pasta, butter, light cream, cayenne pepper, tomatoes, scallions

Taken from recipeland.com/recipe/v/blackened-chicken-pasta-17482 (may not work)