How I Make Way Better Alfredo
Today we're making blackened chicken alfredo pasta. This dish is pure comfort and is really easy to make. I only used 9 ounces of pappardelle pasta and 1 chicken breast, but the dish is so heavy it still makes 4 good servings. If you want to use a full pound of pasta, just double the recipe. I hope you enjoy this chicken alfredo pasta!
WATCH OUR FOOD/COOKING PODCAST:
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
CHICKEN ALFREDO PASTA PRINT RECIPE:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Blackened Chicken Tenders (KETO)
These blackened chicken tenders feature a bold spice rub and cooked until tender and juicy. ????????CLICK FOR THE RECIPE????????
✨RECIPE INSTRUCTIONS✨
INGREDIENTS
✨ 2 teaspoons EACH: smoked paprika, ground cumin, garlic powder
✨ 1 teaspoon EACH: dried oregano, onion powder, kosher salt and black pepper
✨ 1/2 teaspoon cayenne pepper
✨ 2 tablespoons avocado oil, olive oil or butter*
✨ 1 1/2 lbs chicken tenders trimmed
Thanks for watching! Don't forget to LIKE, COMMENT and hit SUBSCRIBE for more healthy, hormone healing recipes.
t i m e s t a m p s ✨
Intro: 0:00
Blackening seasoning: 0:25
Season the chicken: 1:12
Sear and cook: 1:36
Serving ideas: 2:12
s a y h e l l o ✨
» subscribe:
» insta:
»all recipes:
» intentional weekly newsletter:
a b o u t m e ✨
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.
» Learn more about me here:
» Order my gluten free dairy free cookbook:
Kenneth Temple's Blackened Chicken | An Introduction to Cajun and Creole Cooking | Food Network
The keys to Kenneth's blackened chicken are simple: butter, spice mix and a piping hot cast-iron skillet!
Get the recipe ▶
Subscribe to Food Network ▶
Follow Kenneth Temple ▶
Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Blackened Chicken with Creole Rice Pilaf
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 30 min
Active: 20 min
Yield: 6 servings
Ingredients
Creole Rice Pilaf:
1 tablespoon unsalted butter
1 tablespoon canola oil
2 stalks celery, chopped
1/2 medium Spanish or white onion, chopped
1/2 bell pepper, chopped
Kosher salt and freshly ground black pepper
2 cups long-grain white rice
2 garlic cloves, finely chopped
1 bay leaf
3 tablespoons tomato paste
1 teaspoon garlic powder or granulated garlic
4 1/4 cups low-sodium chicken stock
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
Blackened Chicken:
1 tablespoon hot paprika
2 1/4 teaspoons kosher salt
1 1/2 teaspoons garlic powder or granulated garlic
1 1/2 teaspoons onion powder or granulated onion
1 teaspoon black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoons dried thyme
3/4 teaspoons dried oregano
2 sticks (1 cup) unsalted butter, melted
Six 4- to 6-ounce boneless skinless chicken breasts
Directions
Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with aluminum foil.
For the Creole rice pilaf: Heat the butter and oil in a 2-quart saucepan or large saucepan over medium heat. Add the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Season with a pinch of salt, add the rice and stir a few times until the rice is coated. Stir in the garlic, bay leaf, tomato paste, garlic powder and 1 teaspoon each salt and pepper and cook for about 15 seconds. Add the chicken stock and bring to a boil. Cover, reduce the heat to low and cook until the liquid is reduced and you see little holes on the top, 15 to 20 minutes. Discard the bay leaf, fluff the rice with a fork and stir in half of the green onions. Cover until ready to serve.
For the blackened chicken: Heat a 12-inch or large cast-iron skillet over medium heat for 3 to 4 minutes.
Meanwhile, combine the hot paprika, salt, garlic powder, onion powder, black pepper, cayenne, white pepper, thyme and oregano in a small bowl and set aside.
Transfer the melted butter to a large bowl. Dip the chicken in the butter and arrange on one of the prepared baking sheets. Season both sides of the chicken liberally with the blackened seasoning mixture. Working in batches, cook the chicken until the first side is blackened, 3 to 4 minutes depending on the thickness of the chicken. Flip and cook for 1 minute more. Transfer to the second prepared baking sheet.
Bake until the chicken breasts are firm to the touch and an instant-read thermometer inserted into the thickest part reaches 165 degrees F, 5 to 10 minutes. Let rest for 5 minutes. Serve over the Creole rice pilaf and garnish with the remaining green onions.
Cook’s Note
This recipe can be adapted to make blackened fish, steak or sweet potatoes (adjust the cooking times for each ingredient). Instead of hot paprika, use sweet paprika.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#KennethTemple #BlackenedChicken #AnIntroductionToCajunAndCreoleCooking #FoodNetwork
Kenneth Temple's Blackened Chicken | An Introduction to Cajun and Creole Cooking | Food Network
Blackened Chicken!
This blackened chicken recipe is easy and quick to make and a perfect dish to add into your weekly meal rotation. Marinated and cooked in a delicious spice mix, this easy chicken recipe will be a hit with the whole family.
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
2 chicken breasts
6 tablespoons unsalted butter
2 tsp sweet paprika
2 tsp spicy paprika
2 tsp ground thyme
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
Juice of 1 lime
1 tbsp fresh cilantro chopped
3 tbsp sour cream optional
Be sure to follow us!
Blog:
Instagram:
Facebook:
Pinterest: