Cajun Chicken Alfredo

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 (5 ounce) boneless skinless chicken breasts
• 1 cup blackening seasoning (recommended -- paul prudhomme's chicken)
• 2 tablespoons extra virgin olive oil
• 3 tablespoons minced garlic
• 1 cup roughly chopped marinated sun-dried tomato
• 1/4 cup wine
• 3 cups heavy cream
• 3/4 cup grated parmesan cheese
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 1 lb cooked fettuccine
• 1/2 cup sliced scallion

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees f on an instant-read thermometer. slice in strips on the bias and set aside.
• 3 in a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. add garlic and lightly caramelize. then add the sun-dried tomatoes and the chicken slices. deglaze the pan with the wine. add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• 4 when the cream sauce is to desired consistency, stir in 1/2 cup parmesan, salt, pepper, and pasta.
• 5 nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup parmesan.