Brewers Blackened Chicken And Creole Cream

---

This is the top-selling menu item at brewer's downtown cafe in milledgeville, georgia - a smallish town south east of atlanta.

---

Steps

---

In a small bowl , combine salt , thyme , ground red pepper and paprika.

---

Set aside.

---

Heat 2 tablespoons olive oil in saucepan over medium heat.

---

Add garlic and brown lightly.

---

Add half the dry seasoning mixture , the green onion and chicken stock.

---

Reduce by half.

---

Stir in cream and let sauce come to a boil.

---

When it boils , whisk in parmesan cheese.

---

Reduce heat and let simmer on low to reduce about 2 to 3 minutes.

---

Add cooked rigatoni and toss to completely coat pasta with sauce.

---

Brush tops of chicken breasts with 1 tablespoon olive oil.

---

Gently pat with remaining dry seasoning mix.

---

Place 2 tablespoons olive oil in saute pan over medium heat.

---

When oil is hot , place chicken in pan , seasoned side down , and cook 2 minutes.

---

Turn and cook 2 minutes more.

---

Remove to a cutting board and slice.

---

Divide rigatoni among pasta bowls.

---

Place chicken strips evenly across each.

---

Garnish with diced red and yellow bell peppers and a sprig of cilantro.

---

Ingredients

---

salt, dried thyme, ground red pepper, paprika, olive oil, garlic, green onion, chicken stock, heavy cream, parmesan cheese, rigatoni pasta, boneless skinless chicken breasts, yellow bell pepper, cilantro