Blackened Chicken Pasta

We're cooking Blackened Chicken Pasta with Snookers.

Serves 4-6

Ingredients:
¼ cup flour
¼ cup butter
1 quart heavy cream
2 jalapenos (seeded sm. Dice)
1 tsp kosher salt
1 Tbsp Cajun seasoning
½ cup mild cheddar cheese
¼ cup shredded mozzarella
1tsp green tobacco sauce
Additional Ingredients:
2 tbsp vegetable oil
4 Boneless skinless chicken breasts
Penne Pasta
1 Cup Cajun blackening seasoning
2 diced plum tomatoes
Parsley for garnish

Steps for Cajun Cream Sauce:
In a large saucepan melt butter over med heat. Slowly whisk flour into melted butter creating a roux.

Allow roux to cook till at a blonde state or 3-4 minutes. Slowly whisk in heavy cream being careful to whisk while pouring so not to break the cream.

Allow sauce to come to a simmer at which point you will notice it start to thicken.

Add Jalapenos, and both cheeses at this point whisking slowly to melt all chesses into sauce.

Once all chess is melted (about 5 ins) and there are no visible lumps or “strings” add salt, Cajun seasoning, and green tobacco. Keep sauce warm over low heat stirring occasionally.

Steps for entire dish:
Heat cast iron skillet or heavy bottomed pan till very very hot… the hotter the better.

Heavily coat each side of chicken with Cajun seasoning. Add oil to hot pan and move to coat.

Lay chicken on hot pan and allow to sear the seasoning to blacken about 4 minutes.

Flip chicken over and lay a cast iron press or heavy pan on top of it. Allow to cook for 4 more minutes.

Meanwhile cook penne al’ dente, strain and toss with cream sauce to coat pasta. Place tossed pasta in serving bowl.

Once chicken is cooked (the outside will be black) slice into ¼’’ strips lay on top of pasta, top with diced plum tomatoes and chopped parsley.