Today's recipe is a spicy twist on a classic.. Enjoy :-)
CAJUN CHICKEN ALFREDO
4 chicken breast (boneless/skinless)
2 Tablespoons Paprika
1 Tablespoon Chili Powder
1 Tablespoon granulated Garlic
1 Tablespoon Granulated Onion Powder
1/2 Tablespoon cumin
1/2 Tablespoon cayenne
1/2 Tablespoon salt
1/2 Tablespoon black pepper (fresh cracked)
1 cup marinated sun dried tomatoes
3 Tablespoon garlic (minced)
1/4 cup white wine
3 cups heavy cream
1/2 cup Roma tomatoes (diced)
3/4 cup Parmesan cheese (grated) (½ c cooking, ¼ c garnish)
1 cup scallions (diced)
1/2 teaspoon sea salt
1 teaspoon black pepper, freshly cracked
1 pound fettuccine noodles, prepared al dente
Combine first eight spices, dredge chicken breasts in spice mix, and place in cast iron skillet with very high heat, blacken both sides of chicken and place in oven at 250 degrees for 10 min, or until internal temperature of chicken reaches 165.
In a sauté pan with medium head lightly caramelize the garlic and deglaze with white wine. Add heavy cream and increase heat to reduce cream sauce.
When cream sauce is to desired consistency, stir in ½ cup Parmesan cheese, sun dried tomatoes, salt, pepper, bias sliced chicken breast, and pasta.
Nest pasta on large rimmed plate, pour remaining sauce over pasta, and garnish with Roma tomatoes, scallions and Parmesan cheese.
Yield: 4 portions
Source: Guy F
No comments:
Post a Comment