dave and buster's blackened chicken pasta

By linguini

Ingredients

• 2 (6oz) large boneless, skinless chicken breast halves
• salt and fresh-ground black pepper, to taste
• 4 tsp blackening seasoning (chef paul/blackened redfish) divided
• 4 tsp olive oil
• 2 cups quartered small mushrooms (about 10)
• 2 large garlic cloves, minced
• 2/3 cup plus 2 Tbsp diced italian plum tomatoes, divided
• 1/2 cup alfredo sauce (digiorno)
• 3/4 cup heavy cream
• 1/3 cup shredded asiago cheese
• 6 oz linguini, cooked according to package directions

Preparation

Step 1

Cut chicken breasts into 3/4 inch cubes and place in a mixing bowl. Toss with salt, pepper and 2 tsp blackening seasoning to coat. Let marinate 5 minutes.

In a large nonreactive skillet, heat olive oil over medium-high heat. Add chicken and sauté about 1 minute (you do not want it fully cooked here). Add mushrooms and sauté mixture another 1 1/2 minutes. Add garlic and 2/3 cup tomatoes; sauté about 30 seconds more.
Stir in Alfredo sauce, heavy cream and asiago cheese. Reduce heat to medium and stir in remaining 2 tsp blackening seasoning. Continue cooking, stirring constantly, just until mixture comes to a simmer.
Divide cooked linguine between two large serving bowls. Pour sauce over, dividing evenly, Garnish with remaining diced tomatoes.

Makes 2