Blackened Chicken over Garlic Lime Pasta

8 oz spaghetti or linguini
3-4 boneless chicken breasts, pounded thin
1 tbsp blackening spice (homemade recipe below)
2 tbsp extra virgin olive oil
4-5 garlic cloves, minced
1 tbsp butter
1 tbsp flour
1/4 cup tequila
1 cup chicken broth or stock
1/4 cup lime juice
1 tbsp dried parsley

Blackening Spice Recipe:
2 tsp paprika
4 tsp dried leaf thyme
2 tsp onion powder
2 tsp garlic powder
1 tbsp sugar
2 tsp salt
2 tsp pepper
1 tsp cayenne
1 tsp oregano
3/4 tsp cumin
1/2 tsp nutmeg

Combine ingredients in small plastic storage container.  Shake well to combine.  Shake before each use.  

Directions:

Cook pasta according to package directions.

Coat chicken in blackening seasoning.  Heat 1 tbsp oil in a large skillet over medium high heat.

Add chicken and brown 4 minutes on each side.  Reduce heat and cook until chicken is no longer pink (mine took another 4-5 minutes).  Remove chicken to a plate and reserve.

Add remaining tbsp of olive oil and tbsp of butter to the pan.  Add garlic and sauté over medium heat 1-2 minutes.  Sprinkle flour and cook one more minute.  Deglaze pan with tequila, cook 1-2 minutes.  Add chicken broth and lime juice, bring to a boil.  Simmer 5 minutes or until thickened, add parsley.  Add drained pasta to the skillet and heat through.  Add chicken back to the skillet and heat through.  Add chicken back to the skillet and heat through.  Serve Immediately.

Originated from: http://peaceloveandfrenchfries.weebly.com