Pasta Alfredo with Blackened Chicken

Pasta Alfredo with Blackened Chicken

(Creamy-without-the-cream and fortified with broccoli and tomatoes, this classic restaurant-indulgence dish just became your weeknight backup, it's so easy!)

Put salted pasta water on to boil, readying

1 lb mezze penne, or your preferred pasta

Heat a grill pan or iron skillet on med high, and ventilate cooking area.

Filet 2 chicken breasts into cutlets (time saving, spicier) and season each side with some of the blackening spice mixture:

2 tsp Old Bay or seasoned salt

1 tsp garlic powder

1 tsp paprika

1 tsp mixed dried herbs such as rosemary, thyme, oregano

1/2 tsp black pepper

1/4-1/2 tsp cayenne

Drizzle the chicken breasts with olive oil before searing about 2 min. each side, cooking to 165f..

4 large cloves garlic, pressed or minced

2 Tbsp butter

2 Tbsp flour

2 cups milk

1 tsp salt

1/2 tsp black pepper (for the taste of it)

1/3 cup italian-blend shredded cheese

2/3 cup grated or shredded parmesan

Add garlic to melting butter in a large non-stick skillet, and with your silicone-covered whisk (don't tear up your skillet), whisk in the flour, and cook this garlicky roux until golden over medium heat. Whisk in milk gradually, eliminating lumps as you go. (Put pasta on to boil) Season sauce and let thicken while stirring frequently. When sauce is gravy-like, remove from heat and add cheese, stirring to melt. Finally, mix into sauce:

3 Tbsp diced sun-dried tomatoes (start with packaged julienned sun-dried tomatoes for ease)

Stir into boiling pasta at t-minus 2 min:

1 head of fresh broccoli, trimmed

Drain pasta and broccoli well before combining with sauce. Slice chicken breasts against the grain just before serving.