Blackened Chicken Fettuccine

by Chef Paul Wernsdorfer

(Serves 4 to 6)

• 1 lb. cooked fettuccine

• 2 tbl. chopped fresh cilantro

SAUCE

• 1 cube chicken bouillon 

• 1/2 cup warm water

• 1 1/2 tsp Creole Seasoning

• 1 tsp salt

• 1 small jar roasted red peppers 

• 3 tbl. salt

• 2 cups heavy cream

SAUTÉ

• 1 lb. grilled chicken breasts - sliced

• 1 sliced portabella mushroom

• 1 bunch green onions - sliced

• 1 clove garlic - minced 

Sauce:
Dissolve bouillon in water, place in small bowl or blender. Add salt, seasoning, roasted peppers and heavy cream, blend until peppers are thoroughly pureed (using an immersion blender or counter top model). Hot sauce for later.

Assembly:
Grill chicken breasts and chill. After chilling slice into thin strips and set aside. Slice portabella mushroom and green onion. Chop garlic and cilantro.  Heat olive oil in large skillet, sauté garlic, onion, mushrooms and chicken until hot. Add sauce and simmer until sauce begins to thicken. Add Romano cheese, stirring constantly. Add fettuccine and toss until pasta is thoroughly coated. Add cilantro to finish, serve immediately.

Fisherman's Village

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3116 Main Street
Grasonville, MD 21638 
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