Saturday, March 6, 2010

Cajun Chicken Alfredo

Oh yum. This is a recipe I will be making again.
The original recipe is from Guy on food network.
Changes made to the recipe are in bold

Cajun Chicken Alfredo Recipe


* 4 (5-ounce) boneless, skinless chicken breasts
* 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)We used cajun seasoning we already had at home
* 2 tablespoons extra-virgin olive oil
* 3 tablespoons minced garlic
* 1 cup roughly chopped marinated sun-dried tomatoes
* 1/4 cup white wine
* 3 cups heavy cream
* 3/4 cup grated Parmesan
* 1 teaspoon sea salt
* 1 teaspoon freshly ground black pepper
* 1 pound cooked fettuccine
* 1/2 cup sliced scallions
* Sliced cremini mushrooms


Preheat the oven to 350 degrees F.

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(we cooked ours for 15 minutes because it wasn't done when we pulled it out after 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.

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. (This is where we added our mushrooms)Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Microwave broccoli florets with some water for 3-4 minutes.  Add to pasta sauce.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

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