Proper and quality seasoning is the cornerstone to any stovetop recipe. So when I come across one that is a cut above the rest, my interest is immediately piqued. That was the case with SweeetHeat All Purpose Rub.
I was introduced to the owner of this fantastic product, Demond Mullen, via Facebook. A caterer, chef and creator of Sweeetheat brand, his passion and heartfelt belief in his product was resounding. He emphasized their versatility and how they were more than just spices, rubs and BBQ sauces, instead he presents them as an essential condiment to any kitchen dish. From using his BBQ sauces as a base on pizzas to giving his deviled eggs a savory pinch with his seafood spice, Demond was able to provide color to what differentiates his brand.
Allowing me to put his confidence to the test, he sent me his suite of sauces and rubs which included bottles of his Spicy Homey Honey, Sweeet St. Louis and Kansas City Classic BBQ sauces as well as his Savory Seafood Spice, Southern BBQ Blend and All Purpose Rub. The sauces and spices have become a quick go to for a number of dishes in my household, which have include using the Sweeet St. Louis sauce as a dressing for pasta salad, and seasoning my roasted vegetables with the Southern BBQ blend. Of all the SweeetHeat offerings, which will now be a mainstay in my kitchen, my go-to has been the All Purpose Rub.
SweeetHeat’s All Purpose Rub includes a blend of sugar, Spanish paprika, sea salt, oregano and bells seasoning. Its hint of sweetness is what makes it extra special, and Ihave found it pairs well with any meat, especially well ribs, steak and of course, chicken! Although I have made several dishes with this rub, one of my favorites was a one-pot chicken pasta made with a parmesan creme sauce.
As a child my mother would always add a little sugar to our pasta sauces, and as an adult, pasta just doesn’t seem right to me without a little sweetness. Using the SweeetHeat All Purpose Rub to season the chicken for this pasta took me back to my childhood, while getting to use these wonderful product in an unconventional way. Gathering a little inspiration from my good friend Quin, who made an awesome Cajun Chicken Pasta on her blog Butter Be Ready, certainly helped to bring this recipe to life!
Check out my recipe for Dry Rub Chicken Pasta below, and grab some SweeetHeat to upgrade your dishes!
Dry-Rub Chicken Pasta with SweeetHeat All Purpose Rub
2 Large Boneless Skinless Chicken Breasts (Cubed)
2 Tablespoons SweeetHeat All Purpose Rub
1 Tblspoon Extra Virgin Olive Oil
1 Tblspoon Minced Garlic
2 Servings or 1/2 Box of Penne or Cavatappi Pasta (or any pasta of your choosing)
1 Red and Green Bell Pepper
1 Cup Heavy Whipping Cream
1 Cup Parmesan Cheese
1 Teaspoon Crushed Red pepper
Cut the chicken breast into cubes, and season with SweeetHeat All Purpose Rub. Place in the refrigerator to marinade for up to 1 hour.
In a cast iron skillet on high heat, heat the olive oil, add in red and green peppers and cook until they begin to soften (approximately 5 minutes).
Reduce the heat to medium, and add marinated chicken and garlic to skillet and cook until it is brown.
While the chicken is cooking prepare the pasta (use package instructions) and parmesan sauce (use the package instructions).
To prepare the parmesan sauce, pour heavy whipping cream into a medium sized saucepan and heat on medium heat until it come to a boil. Using a whisk, stir in the parmesan cheese and crushed red pepper until it thickens.
Drain and place cooked pasta into the skillet. Pour the parmesan cheese sauce overtop of all the pasta, cooked chicken and peppers. Mix together with a wooden spoon until all ingredients are well coated.
Serve in a bowl topped with additional parmesan cheese.