 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
4 (5-ounce) boneless, skinless chicken breasts |
1 cup blackening spice (recommended: paul prudhomme's chicken) |
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 |
Directions:
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 white 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.
|
|