Servings: 8

* **Sauce** note: **Sauce**
1 Medium Yellow Onion, minced 1 Medium Yellow Onion, minced
5 Cloves of Garlic, minced 5 Cloves of Garlic, minced
2 Large Red Bell Peppers 2 Large Red Bell Peppers
5 Roma Tomatoes 5 Roma Tomatoes
1.5 Cups Heavy Cream or 2.5 Cups Whole Milk 1.5 Cups Heavy Cream or 2.5 Cups Whole Milk
6oz Grated Parmesan 6oz Grated Parmesan
16oz Penne Pasta (or other large noodle to hold the sauce) 16oz Penne Pasta (or other large noodle to hold the sauce)
 
* **Chicken** note: **Chicken**
2lbs Boneless Skinless Chicken Breast 2lbs Boneless Skinless Chicken Breast
 
* **Blackened Seasoning** note: **Blackened Seasoning**
Paprika Paprika
Salt Salt
Pepper Pepper
Garlic powder Garlic powder
Chili powder or cayenne powder Chili powder or cayenne powder
Oregano Oregano
Make enough to generously coat chicken Make enough to generously coat chicken

Preheat Oven to 400 degrees. Start a large pot of salted water to boil. (1tbs per 4 quarts). Get the pasta cooking. Take the pasta out before it's completely done. It will be finished in the sauce. Drizzle olive oil over the pasta when done to keep it from sticking and set aside.
Cube The chicken breasts to be about ½"-¾", liberally coat the chicken with the blackening rub, cover tightly and set aside on the counter.
Half bell peppers and 4 Roma tomatoes. Place face down on a lightly oiled sheet pan and put them in oven. They are done when they have a little color on them but are still firm. About 5 to 7 mins. Use broiler to add color if needed. Dice them and set aside. Lower the oven temp to 200.
Dice final uncooked tomato and set aside separately.
Heat a large skillet to medium high and sear the chicken with just enough butter to grease the pan. *This may get smoky. Cook the chicken to about 150 (or basically done) and remove from pan. Set aside.
Turn down heat to medium, add 1 tbs olive oil. Saute the onions, getting the chicken bits off the bottom of the pan. When the onions are almost done, add the garlic. stirring constantly. Add the roasted tomatoes and peppers. Season with salt and pepper to taste as you go.
Add the cream, constantly stirring to prevent anything from burning or sticking. Add chicken and allow to simmer to finalize chicken cooking and thicken sauce. Add pasta.
Take it off the heat and add last diced tomato. Serve topped with Parmesan.