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Blackened Chicken and Pasta


Blackened Chicken and Pasta recipe













Trans-fat Free, Low Carb, Sugar-Free


4 each chicken breast halves, boneless, skin-on
4 tablespoons poultry seasoning
chef paul prudhome's poultry magic
4 tablespoons butter
½ Pound pasta, linguine
6 tablespoons butter
½ cup light cream (half&half)
1 teaspoon cayenne pepper
1 x tomatoes
for garnish, chopped
1 x scallions, spring or green onions
for garnish, chopped


Cook linguini until al dente, drain and set aside.

Preheat iron frying pan on gas grill at high heat for 20 minutes.

Put poultry magic seasoning in shallow bowl.

Put melted butter in a second shallow bowl.

Dip chicken first in butter on both sides, then in poultry magic.

Place in preheated frying pan and cook 5 to 6 minutes on each side.

While chicken is cooking, melt remaining 6 Tbs. butter in a dutch oven.

Add half and half and cayenne pepper.

Heat over medium heat until mixture bubbles.

Add linguini. Cover and reduce heat to low.

Remove chicken from frying pan and slice into thin strips.

Serve over hot linguine noodles and garnish with tomatoes and green onions.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 52269% of calories from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 169mg 56%
Sodium 285mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 63g
Vitamin A 26% Vitamin C 2%
Calcium 10% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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