Yum Yum, who doesn’t love some pasta. Make with your pasta of choice but we like fettucine.

3 skinless and boneless chicken breast cut into cubes

3 tsp Dat’l Hook Ya Blackened seasoning

1 pound pasta of choice

5 tbsp buter

3 tbsp Olive oil

1 whole Green bell Pepper cut into 1/4 inch strips

1 whole Orange bell Pepper cut into 1/4 inch strips

1/2 large Red onion chopped

2 cloves Garlic minced

4 Roma Tomatoes diced

2 cups Chicken broth

1/2 cup White wine

1 cup Heavy cream

3 tbsp all purpose flour

Black pepper to taste

Chopped green onion to garnish

Cook pasta per instructions on box

Add blackened seasoning to cubed chicken and mix until covered evenly. Let sit in the fridge for 2-3 hours. Heat a large pan to medium heat and add 1 tbsp butter and 2 tbsp olive oil. Place in chicken and let blacken and then flip and blacken. Remove from pan and set aside

To same pan add 1 tbsp butter and 1 tbsp olive oil. Add peppers and onion and cook until still has a slight crispness. Add in garlic and cook 1 min. Add tomatoes and cook 1 min. Remove from pan and set aside

Add wine to pan and cook until 50% reduced. Add chicken broth and cook 4 min. In a separate small pan add 3 tbsp butter and melt. Add 3 tbsp flour and mix until smooth. Cook on low heat for 3 min to make the roux. Back to the large pan, add heavy cream and stir. Add in the roux and mix. Cook until sauce is thick and creamy, just a few minutes. Add black pepper to taste. Add in pasta, chicken, vegetables and stir until covered. Garnish with green onion and enjoy dinner.