Blackened Chicken with Cheese Linguine

Blackened Chicken with Cheese Linguine
2 ½ Tablespoons paprika
2 Tablespoons garlic powder
1 Tablespoon salt
1 Tablespoon onion powder
1 Tablespoon dried thyme
1 Tablespoon ground red pepper
1 Tablespoon black pepper
4 chicken breasts
1 package (7 ounces) linguine
2 Tablespoons butter
3 Tablespoons flour
¼ teaspoon salt
1/8 teaspoon black pepper
1 ½ cups milk (**sale** Shur Saving $2.19)
¾ cup shredded mozzarella cheese (**sale** WF 16 oz. Loaf $3.89)
¼ cup shredded Parmesan cheese
2 Tablespoons lemon juice
1/3 cup strawberry jam
3 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
6 cups mixed salad greens
½ cup chopped pecans

In a small bowl, combine spices. Rub desired amount of spices (save extra spices in a zipper bag and store in a cool place) onto chicken and place in a pan sprayed with non-stick cooking spray. Cook over medium heat about 7 minutes on each side until chicken is no longer pink. Remove from pan and cut into ½ inch slices. Set aside and cover with foil until linguine is done.

Cook linguine according to package directions. Meanwhile, in a skillet over low heat melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from heat. In a small bowl, combine cheeses and lemon juice. Add to sauce and stir until cheese to melts. Drain linguine and add cheese sauce and toss to coat.

In a small bowl, whisk together the jam, oil, vinegar and mustard. Season to taste with salt and pepper. Arrange salad on salad plates, sprinkle with pecans and drizzle with dressing immediately before serving.

Blackened Chicken with Cheese Linguine: $9.88

Mixed Salad Greens with Strawberry Dressing: $3.98

Total: $13.86

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