Blackened Chicken Strips on Pasta W/cajun Sauce
INGREDIENTS:
2 Boneless chicken breasts,
Cut into 3/4" wide strips
4 ts Ground black pepper
4 ts Paprika
3/4 ts Dry mustard
3/4 ts Ground red pepper
1/4 ts Salt
24 Mini taco shells
Pico de Gallo or chunky
Salsa
Finely shredded lettuce or
Spinach
Shredded Cheddar or Montery
Jack cheese
Sour cream
Guacamole
2 Boneless chicken breasts,
Cut into 3/4" wide strips
4 ts Ground black pepper
4 ts Paprika
3/4 ts Dry mustard
3/4 ts Ground red pepper
1/4 ts Salt
24 Mini taco shells
Pico de Gallo or chunky
Salsa
Finely shredded lettuce or
Spinach
Shredded Cheddar or Montery
Jack cheese
Sour cream
Guacamole
Combine, peppers, paprika, dry mustard and salt in a ziploc bag. Add chicken and shake to coat. Bake in a shallow baking dish at 350F. 15-20 minutes until no longer pink and meat is tender. Shred chicken using 2 forks.
Bake taco shells until warm and crisp, 5-7 minutes. Serve chicken in shells and pass remaining filling ingredients.
Pico de Gallo: Combine 2 medium chopped riipe tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons chopped fresh cilantro, 1/8 teaspoon salt and a dash sugar. Cover and chill several hours or overnight.
Better Homes and Gardens Holiday Appetizers 1995
Bake taco shells until warm and crisp, 5-7 minutes. Serve chicken in shells and pass remaining filling ingredients.
Pico de Gallo: Combine 2 medium chopped riipe tomatoes, 2 tablespoons finely chopped red onion, 2 tablespoons chopped fresh cilantro, 1/8 teaspoon salt and a dash sugar. Cover and chill several hours or overnight.
Better Homes and Gardens Holiday Appetizers 1995