Black Magic Blackened Chicken & Prosciutto Cider Cream Pasta
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
2-4 servings
Prep Time
15 minutes
Cook Time
15 minutes
We're calling Chef Tony's version of "Marry Me" Pasta the "Aren't You Glad You Married Me" Pasta. And trust us - it's a keeper.
We're pretty obsessed with this sauce - Chef Tony combines apple cider vinegar, hard cider, cream and more to make a sauce that pairs perfectly with blackened chicken, prosciutto, and mushrooms.
Our Black Magic Cajun Blackening blend is packed with cayenne, spicy-sweet paprika, garlic, and herbs, and brings a flavorful kick to the chicken.
Check out more of Chef Tony's recipes over on Youtube.
Author: Chef Tony Reed
Ingredients
- 3 oz Proscuitto, diced
- 1 Shallot, minced
- 8 oz Rigatoni
- 1 Tbsp Apple Cider Vinegar
- 1 can Hard Cider
- 1 pint Heavy Cream
- 4 oz Parmesan, Grated
- 2 Chicken Breast Filets
- 4 oz Mushrooms, Sliced
- Pea Shoots for garnish
-
4 Tbsp Spiceology Black Magic Blend
- 1 tsp Worcestershire
- Zest of 1 lemon
- 3 Tbsp vegetable oil
Directions
- Filet your chicken breast and season with Spiceology Black Magic blend.
In a medium sauté pan on medium-high heat, season with 2 tablespoons of vegetable oil.
- Pan sear each side of the chicken breast 2-3 minutes each side or until the internal temperature of the breast is 165 degrees.
- 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.
- 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).
- Drop in your prosciutto and shallots in low-medium heat and render your prosciutto while sweating the shallots.
Now add your mushrooms and sauté until tender. Pour in your Worcestershire sauce.
- Up your temperature to medium-high heat and pour in your hard cider. Reduce half the cider then add your heavy cream.
- 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.
- Once the cream sauce has reduced half way, drop in lemon zest and parmesan cheese.
- Scoop your pasta out of the water and directly into the sauce. You may need extra pasta water to thin out your sauce.
- 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.