Restaurant: Dave & Busters / Chef Chris Cage

12 oz. Chicken Breast Meat, no bones
2 ½ t Paul Prudhommes Blackened Poultry Magic Spice
3 T Olive Oil
1 c mushrooms, rinsed & quartered
2 t fresh minced garlic
1 c Roma Tomatoes, diced
1 ½ c heavy whipping cream
¼ c fresh Grated Romano, Asiago or Parmesan Cheese
1 egg yolk
1 8 ounce package (dry weight)Linguine or Fettuccine Pasta

Get all your ingredients laid out on a plate ready to cook. Get a pan of boiling salted water ready for your pasta, when you’ve got all your ingredients ready, you will cook your pasta and make your sauce while your pasta is cooking. Don’t overcook your pasta! Trim off any fat from chicken breast and dice up the chicken breast meat into about 1-inch dice. Toss the diced chicken in 1 ½ tbls of the poultry magic. Heat a skillet, when heated, add the olive oil and the chicken that’s been tossed in the seasoning. Sauté the chicken over medium high heat for about 3 minutes until the chicken is half cooked. You'll need to turn it a couple of times. Add the quartered mushrooms and cook with the chicken for another couple minutes until mushrooms are softened. Add the fresh minced garlic and stir it around so it cooks a bit, then add the diced roma tomatoes, toss. Continue to cook for a few more seconds. Add the cream and the remaining 1 tbls of poultry magic seasoning and bring it all to a simmer. Let simmer for 2 minutes. Add the egg yolk and cheese and toss the lot together over a medium heat until the sauce thickens, don’t use too high a heat or the egg will curdle and look scrambled. Put the cooked drained pasta in the serving bowl, and pour your sauce over it, garnish with some more cheese, more diced tomatoes. Serve with extra cheese and freshly ground black pepper.   Posted: 10/24/2005  Talk of the Town, Newschannel5