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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Cajun Chicken Alfredo
2. (SERVES 4)
3. 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!
4. Four 5-ounce boneless, skinless chicken breasts (about 11/4 pounds)
5. 1/2 cup Blackening Spice Rub (see Blackening Spice Rub)
6. tablespoons olive oil
7. tablespoons minced garlic
8. 1/4 cup dry white wine
9. cups heavy cream
10. cup roughly chopped marinated sun-dried tomatoes
11. pound fettuccine
12. 3/4 cup grated Parmesan cheese
13. teaspoon fine sea salt
14. teaspoon freshly ground black pepper
15. 1/4 cup thinly sliced green onion, for garnish
16. 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.
17. 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.
18. 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.
19. Remove from the oven and slice the chicken into strips on the bias.
20. 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.
21. Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
22. When the sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the salt, pepper, and pasta.
23. To serve, toss the pasta with the sauce and serve on large rimmed plates. Garnish with 1/4 cup green onion and the remaining 1/4 cup Parmesan.
24. Guy Fieri Food - Guy Fieri
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