“Vibrant Occasions is one of my absolute favorite wedding and event caterers to work with as a wedding planner. The staff is always kind and professional. And, of course, the food is always mouth-watering. I always overhear guests talking about how delicious everything is when I work a wedding they have catered,” says Kaitie Gill.
Blackened Chicken Pasta with Cajun Cream Sauce
1 Tbls blackened seasoning*
4 6-8oz boneless, skinless chicken breasts
1 Quart heavy cream
2 Tbls Cornstarch
¼ Cup of Cold Water
1 Tbls Worcestershire sauce
1/2 tsp ground black pepper
4 tsp blackened seasoning*
3/4 tsp salt
1/8 tsp Louisiana Hot sauce
1 Pound ziti pasta (1 box)
Preheat oven to 350 degrees. Prepare chicken breasts, then sprinkle with 1 Tablespoon of Blackened Seasoning — or more if you like it spicier!
Heat a cast iron skillet on medium-high heat and add a little cooking oil. Place chicken in hot pan and cook for 3 minutes. Turn, and cook 3 minutes on other side. Then place breasts in an oven-safe pan and cover with foil.
Bake in preheated oven for about 20 minutes —until the internal temperature reaches 165 degrees.
Cook bowtie pasta according to package directions, drain and set aside.
In a small bowl, mix together cold water and cornstarch until smooth, and set aside. Heat heavy cream in a pot to the point of boiling, then slowly add the cornstarch mix to the heavy cream until thickened. Add 4 tsp of blackened seasoning, salt, and black pepper — tasting and adjusting as necessary.
To Serve: Spoon sauce over warm bowtie pasta and top with sliced blackened chicken. Mix together.
1.5 Tbls Qty
1/2 Tbls paprika
1/10 Tbls salt
1/4 Tbls cayenne pepper
1/4 Tbls ground cumin
1/4 Tbls dried thyme
1/10 Tbls ground white pepper
1/8 Tbls onion powder
Combine all ingredients and mix well. Store in an airtight container.