Search thousands of recipes reviewed by home cooks like you.

Blackened Chicken Pasta

Blackened Chicken Pasta

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Linda

Linda

This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Linda.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.
  2. Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.
  3. Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the pasta sauce. Heat through and serve over pasta.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

questaree
6

questaree

3/3/2011

The base flavour was good, but it was way too spicy for my family. I followed the recipe exactly and 4 of my kids were in tears from the spice. Even after we added sour cream to their bowls, it was still a struggle to get them to eat it. I'm giving 3 stars because it's a good starting point. Next time I make it, I will cut the spices in half.

AJones5996
6

AJones5996

10/4/2010

Not a lot of taste considering how many strong ingredients are in it. Easy to make though (and I am a serious novice) and there are lots of leftovers. Good for a random Wednesday dinner, but I wouldn't bust out this recipe for company.

pastapapa
2

pastapapa

11/5/2011

Note: this is the same picture used for recipe "Rasta Pasta" on this site. What up?

Similar recipes