Cajun Chicken Alfredo
Everyone has a "first" they remember. This will always hold a special place in my repertoire—the one that saved my skin and sent me to heaven in 367…. Go Rebels!
Four 5-ounce boneless, skinless chicken breasts (about 1¼ pounds)
½ cup Blackening Spice Rub (see Blackening Spice Rub)
2 tablespoons olive oil
3 tablespoons minced garlic
¼ cup dry white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 pound fettuccine
¾ cup grated Parmesan cheese
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
¼ cup thinly sliced green onion, for garnish
1. Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
2. Dredge the chicken breasts in the spice mix. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
3. Transfer the chicken to a baking sheet and place in the oven for 10 minutes or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
4. Remove from the oven and slice the chicken into strips on the bias.
5. In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer, and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
6. Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
7. When the sauce is at the desired consistency, stir in ½ cup of the Parmesan, the salt, pepper, and pasta.
8. To serve, toss the pasta with the sauce and serve on large rimmed plates. Garnish with ¼ cup green onion and the remaining ¼ cup Parmesan.
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