Shelly's Recipe

CAJUN CHICKEN ALFREDO

Category: Pasta - Chicken

4 (5 oz) boneless, skinless chicken breasts
1 cup blackening spice
2 tbsp extra-virgin olive oil
3 tbsp 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 tsp sea salt and black pepper
1 lb cooked fettuccine
1/2 cup sliced scallions

Preheat the oven to 350. 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.

In a saute pan over medium heat, add 2 tbsp 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 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. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.