Evening Edge
What’s For Dinner?
DEL.ICIO.USBrewers Blackened Chicken and Creole Cream
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From the menu of . . . Brewers Downtown Cafe
138 W. Hancock St., Milledgeville
912-452-5966
Q: My husband and I recently moved from Milledgeville, and he misses his favorite pasta dish, Blackened Chicken in Creole Cream, from Brewers, a cafe downtown. Would it be possible to get the recipe?
-- Melissa Madsen, Loganville
A: It's no wonder your husband misses this dish. "It's the No. 1-selling item on the menu and has been since we introduced it three years ago, " said David Mikell, who with his wife, Jennifer, is owner and creative force behind Brewers Cafe.
Hands on time: 18 minutes Total time: 40 minutes Serves: 4
Ingredients:
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1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon ground red pepper
2 tablespoons paprika
5 tablespoons olive oil, divided
1 tablespoon chopped garlic
1/4 cup chopped green onion
1/4 cup chicken stock
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
4 cups dry rigatoni pasta, cooked and drained well
2 (6-ounce) butterflied boneless, skinless chicken breasts, cut in half and pounded to 1/4-inch thickness
1/4 cup finely diced red and yellow bell pepper
4 sprigs cilantro
Instructions:
In a small bowl, combine salt, thyme, ground red pepper and paprika. Set aside. Heat 2 tablespoons olive oil in saucepan over medium heat. Add garlic and brown lightly. Add half the dry seasoning mixture, the green onion and chicken stock. Reduce by half (about 2 minutes). Stir in cream and let sauce come to a boil. When it boils, whisk in Parmesan cheese. Reduce heat and let simmer on low to reduce about 2 to 3 minutes. Add cooked rigatoni and toss to completely coat pasta with sauce.
Brush tops of chicken breasts with 1 tablespoon olive oil. Gently pat with remaining dry seasoning mix. Place 2 tablespoons olive oil in saute pan over medium heat. When oil is hot, place chicken in pan, seasoned side down, and cook 2 minutes. Turn and cook 2 minutes more. Remove to a cutting board and slice.
Divide rigatoni among pasta bowls. Place chicken strips evenly across each. Garnish with diced red and yellow bell peppers and a sprig of cilantro.
Brush tops of chicken breasts with 1 tablespoon olive oil. Gently pat with remaining dry seasoning mix. Place 2 tablespoons olive oil in saute pan over medium heat. When oil is hot, place chicken in pan, seasoned side down, and cook 2 minutes. Turn and cook 2 minutes more. Remove to a cutting board and slice.
Divide rigatoni among pasta bowls. Place chicken strips evenly across each. Garnish with diced red and yellow bell peppers and a sprig of cilantro.
Notes:
Serve this dish with a warmed French sourdough breadstick to be sure to get all the sauce.
Nutrition:
Per serving: 991 calories (percent of calories from fat, 50), 39 grams protein, 86 grams carbohydrates, 4 grams fiber, 55 grams fat, 177 milligrams cholesterol, 1,019 milligrams sodium.
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Recipes from: Brewers Downtown Cafe