Grilled Cajun Chicken Pasta

Well there still are a few good things left about living in Florida that hopefully will never change. The beach and the weather. December 15Th, and I am out in the back yard after work grilling up some chicken and tomatoes in a balmy 77° breeze. Not to rub it in the face of all my northern domiciled brethren, but these are the days that help us forget the almost unbearable summers. Well I digress. Now back to the recipe. A wonderful spicy mixture of Cajun spice rubbed grilled chicken and fresh herbs, tomato and cream sauce over a bed of pasta. True comfort food for the chilly Florida nights when it dips below 60. Wink!

 

INGREDIENTS

• 3 large boneless, skinless chicken breast
• 12 oz bow tie pasta
• 6 tablespoons of my Angel Dust spice mix found
• 1 tablespoon butter
• 2 cloves garlic, minced
• 3 ripe tomatoes
• 1/2 cup heavy whipping cream
• 1/4 vermouth
• 3 tablespoon Crystal’s hot sauce
• 1 teaspoon sugar
• 2 tablespoons fresh chopped oregano leaves
• 1 tablespoon fresh chopped thyme leaves
• 4 green onions, chopped (optional)

 

 

 

PREPARATION

1. Clean and dry the chicken then rub with the Angel Dust spice mix. Let rest for 20 – 30 minutes in the fridge.

2. Boil your pasta according to instructions, drain and set aside.

3. Cut tomatoes into 3 equal sized slices and grill over medium heat until soft and slightly charred. When cooled, dice the tomatoes and set aside.

4. Grill chicken breast over medium high heat until done. When cooled slice the chicken against the grain of the meat a ¼ inch thick and set aside.

5. In a sauce pan over medium high heat, melt butter and then add garlic and cook for about 3 minutes. Add all the remaining ingredients, except the green onions, and bring to a boil. Let cook an additional 5 minutes to thicken a bit. Pour sauce over pasta then add a few slices of chicken and top with the green onions.