Spicy Chicken In A Creamy Tomato Sauce - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, sliced in thin medallions (or dice small to stretch further)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon blackening seasoning (I prefer Paul Prudhomme redfish magic)
4 ounces fresh mushrooms, sliced thin
2 garlic cloves, sliced thin
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon blackening seasoning
1 pinch red pepper flakes
1 teaspoon dried basil (or fresh if you prefer)
2/3 cup heavy cream
2 green onions, chopped
1/3 cup grated parmesan cheese
1/3 cup fresh spinach (leaves cut in half)
3 cups mini penne pasta, cooked

Preparation

season chicken well with blackening seasoning.
in heavy skillet heat to med- high. add 1 T of butter and 1 T olive oil.
cook chicken until just done about 6-8 minutes and remove to a plate.
add mushrooms to skillet and 1 T butter.
cook mushrooms until they start to brown, add garlic and cook no more than 2 minutes being careful not to scorch the garlic.
add tomatoes, basil, blackening season and red pepper flakes.
let cook for 5-6 minutes until most of the tomato liquid is gone.
add cream and turn down the heat to medium and let cook for 5-6 minutes. taste and adjust seasonings if needed.
sprinkle parmesan over and stir until well combined, add green onions.
return chicken to mixture and let cook 5 more minutes.
add pasta and spinach and stir to coat cook 2 minutes or until pasta is heated through.
serve.