What’s For Dinner?
Brewers Blackened Chicken and Creole Cream
(First star is lowest, fourth star is highest)
From the menu of . . . Brewers Downtown Cafe
138 W. Hancock St., Milledgeville
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
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
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.