blackened chicken

10  ounces		linguine
1  lb.		boneless, skinless chicken breasts
4-1/2  teaspoons		blackened seasoning (divided)
1  tablespoon		extra-virgin olive oil (divided)
1  cup		red bell pepper, sliced into strips
1/2  cup		large yellow onion, halved and thinly sliced
3		garlic cloves,s minced
1-1/2  cups		half-and-half
1  teaspoon		kosher salt (divided)
1  teaspoon		dried basil

Tip: For nutritional information on all the ingredients in blackened chicken just click on each ingredient name. Then adjust the serving size for any blackened chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

Meanwhile, cut chicken breasts into thin strips and season with 2 teaspoons of blackening seasoning, if using homemade blackened seasoning sprinkle with kosher salt on either side lightly. In a large skillet (cast iron is preferred, but any skillet will do) add 1 teaspoon of the olive oil. Heat pan over medium high heat, once pan is very hot, sear chicken on both sides until no longer pink. Just a note- Proper blackening will smoke and smell like charred food. That’s the beautiful crust forming. No worries! Set chicken aside and cover with foil.

Add the remaining 2 teaspoons of olive oil to same skillet. (there is no need to clean out the pan) Add the onion and saute 2-3 minutes over medium heat. Add the garlic and saute an additional minute. Add red and green bell peppers. Season with 1/2 teaspoon kosher salt.Saute for 3-4 minutes, until peppers are slightly tender.

Add the half-and-half, basil and 1/2 teaspoon kosher salt. Bring to a simmer. Add the cooked linguine, tossing to allow the half and half to cook into the al dente pasta. Add the remaining 2 1/2 teaspoons of blackened seasoning. Adjust seasonings to your liking. Serve immediately. Yield: 6 servings (about 1 1/2 cups each).