Black Magic Blackened Chicken & Prosciutto Cider Cream Pasta

Directions

1. Filet your chicken breast and season with Spiceology Black Magic blend.

2. In a medium sauté pan on medium-high heat, season with 2 tablespoons of vegetable oil.

3. Pan sear each side of the chicken breast 2-3 minutes each side or until the internal temperature of the breast is 165 degrees.
4. Drop your heat to medium and remove chicken breasts to a plate and set aside. Deglaze the pan with the apple cider vinegar. Apply another 1 tablespoon of oil to the pan.
5. In a large sauce pot fill with water and bring to a boil. Drop in rigatoni for and cook until al dente (9-11 minutes).
6. Drop in your prosciutto and shallots in low-medium heat and render your prosciutto while sweating the shallots.

7. Now add your mushrooms and sauté until tender. Pour in your Worcestershire sauce.

8. Up your temperature to medium-high heat and pour in your hard cider. Reduce half the cider then add your heavy cream.
9. Once the cream is applied to the sauce, reduce to a simmer. Stir often to avoid scorching the cream to the bottom of the pan.
10. Once the cream sauce has reduced half way, drop in lemon zest and parmesan cheese.
11. Scoop your pasta out of the water and directly into the sauce. You may need extra pasta water to thin out your sauce.
12. Toss sauce with the noodles until the sauce is nappe. Serve immediately topped with your chicken breast (cut on a bias) and garnished with pea shoots.