PREPARATION: 1. Preheat oven to 350 degrees F. 2. Dredge the chicken in Bayou Black and place in a cast iron skillet to cook. 3. In a sauté pan over medium heat, add 2 tbsp of extra virgin olive oil. 4. Add garlic & lightly caramelize. 5. Deglaze the pan with the white wine 6. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half. 7. When cream sauce is to desired consistency, stir in 1/2 cup Parmesan, pepper, & pasta. 8. Nest the pasta on large rimmed plates, pour sauce over pasta & garnish with parsley
We are 2 tasty treat lovin’ dudes that thought flavor was missing in life and in our food. We are Jeff Anderlite and Sean Kolina – Founders of Legion of Spice.
We saw too many shelves stocked with unhealthy, salt first seasoning, and thought “with all the emphasis on healthy living these days, why are the majority of rubs and seasonings offered filled with dog sh!t”?....... Read More