- 1 TBSP olive oil
- 1 medium onion, coarsely chopped
- 1 large tomato, coarsely chopped
- 4 cloves garlic, finely chopped
- 3/4 cup chicken stock
- 1/2 cup – half and half cream
- 1 lb Capellini or Rotelli pasta
- 1 1/2 cups freshly grated Parmesan cheese
- 4 TBSP butter (1/2 stick)
- salt, freshly ground black pepper
- 1 1/2 lbs boneless chicken breast
- Blackened Seasoning rub
- 2 TBSP olive oil
Cook Pasta per directions.
Sauce Preparation: Heat olive oil in skillet over medium heat. Add onion and garlic – cook until lightly colored, about 5 minutes. Add tomatoes and cook 1 to 2 minutes, stirring. Mix in stock and cream. Remove sauce from heat and keep warm.
Chicken (meat) preparation: cut chicken breasts to even thickness (½” to ¾“ thick). Add choice of blackening rub across both sides of meat. In cast iron skillet, heat 2 TBSP olive oil evenly across bottom until oil just starts to smoke. Add meat and sear for 1 minute on each side. Lower heat to medium and cook meat until tender (suggest Rare to Medium-Rare for steak, Medium-Rare for pork, and barely medium for chicken). Remove meat and cut into 2” x ½“ pieces. Transfer pasta to large bowl and combine with Parmesan and butter. Toss to blend and add sauce. Season with salt and pepper. Serve immediately with meat as a topping or to the side.