Recipe of the Day: Blackened Chicken Pasta

In anticipation for the increased running and race that I did last week, I was definitely in the mood for some carbs. So I sort of invented this dish on the spot. It's actually inspired by this cajun restaurant in Palo Alto, called Nola's, which Raquel loves. They make an amazing Cajun Chicken Pasta that has just the right balance between creamy and spicy. And while we love to frequent this place, I'm sure this particular dish is loaded with fat and bad calories. So, here's my version. I think it was a reasonable facsimile and at least I don't feel as guilty. Try it out!

Ingredients:
For the Chicken:
Chicken
Keawe rock salt /pepper
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
extra virgin olive oil

For the Pasta:
about a pound of pasta (your choice)
couple cloves of minced garlic
1 sweet onion, roughly chopped
1 bag of frozen peas
1 cup grated Parmesan cheese
3 cups heavy cream (I actually used light cream)
Hawaiian Sea Salt and pepper to taste

For the Chicken:
Pre-heat the grill to medium high. Season the chicken with the spice rub and olive oil. Grill for about 5 minutes per side. Set aside to rest for a few minutes, then slice.

For the Pasta:
Cook the pasta and set aside. Saute garlic for a minute. Throw in peas and onion and cook till onion is caramelized. Turn up the heat and pour in the cream. Add in the sliced chicken. Simmer the sauce until it has reduced to the consistency of your liking. When the sauce is done, turn off the stove and stir in the cheese, pasta, salt, and pepper.