How do you make something similar to a Cajun chicken pasta from Chilis restaurant?
CAJUN CHICKEN PASTA SAUCE (do after chicken) : 3 tbsp. butter 3 tbsp. flour 2 c. milk 1 c. cream OR 4 tbsp. butter 3 tbsp. flour 2 1/2 c. skim milk 1 c. cream Melt butter; add flour and whisk. Add milk and cream all at once. Whisk on medium high (don’t scald over) until smooth. Let boil while whisking constantly and let thicken. BLACKENED CHICKEN (do first) : 1 tbsp. sweet paprika 2 1/2 tsp. salt (or less) 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. ground red pepper (preferably cayenne) 3/4 tsp. white pepper 3/4 tsp. black pepper 1/2 tsp. dried thyme leaves 1/2 tsp. dried oregano leaves 6-8 chicken breast halves (skinless/boneless) – salt each piece lightly Diced green onions, diced tomatoes and diced olives Heat large cast iron skillet over very high heat until it is beyond the smoking stage. Combine seasoning mix ingredients in a small bowl. Rub mix into chicken on both sides and coat well. Sear on both sides until almost done (may leave center a little pink – it’ll cook in sauc
