Cajun Chicken Alfredo

Name: Cajun Chicken Alfredo
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 each boneless, skinless chicken breast; 1 blackening spice; 2 tbsp extra-virgin olive oil (EVO); 3 tbsp minced garlic; 1 cup chopped marinated sun-dried tomatoes; 1/4 cup white cooking wine; 3 cup heavy cream; 3/4 cup grated Parmesan; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 lb cooked fettuccine; 1/3 cup sliced scallions

atdotcom @cook_3093093

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atdotcom @cook_3093093

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Ingredients

45 mins

4 servings

4 eachboneless, skinless chicken breast
1blackening spice
2 tbspextra-virgin olive oil (EVO)
3 tbspminced garlic
1 cupchopped marinated sun-dried tomatoes
1/4 cupwhite cooking wine
3 cupheavy cream
3/4 cupgrated Parmesan
1 tspsea salt
1 tspfreshly ground black pepper
1 lbcooked fettuccine
1/3 cupsliced scallions

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Steps

45 mins

1

Preheat oven to 350°F
2

Coat each chicken breast with blackening spice.
3

Use skilled on high heat: place chicken in skillet and blacken both sides.
4

Place in oven for 10 - 12 minutes. Ensure internal temperature has reached 165°F - 170°F.
5

Let chicken rest and then slice into bite size strips.
6

On medium heat and sauce pan: add 2T EVO and garlic to lightly caramel.
7

Add sun-dried tomatoes and chicken strips.
8

Deglaze the pan with white wine.
9

Add heavy cream and simmer until sauce is reduce by half or when sauce has reached your desire consistency.
10

Stir in 1/2 cup Parmesan, salt, pepper, and cooked pasta. Note: save 1/4 cup of Parmesan for dish topping.
11

Using large rimmed serving platter: layer pasta first then pour sauce and chicken over pasta.
12

Garnish with stallion and 1/4 cup of Parmesan.