2 large chicken breasts, halved width wise to make 4 breasts
1/4 tsp dried ginger
1/4 tsp dried sage
1/4 tsp each black pepper & cayenne pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp salt
1 Tbsp plus 1 tsp chili powder
3 Tbsp pure olive oil, divided
2 Tbsp butter
2 to 3 garlic cloves, minced
2 Tbsp flour
1 cup heavy cream plus 1 cup milk
1/2 cup shredded parmesan cheese
1/4 tsp fresh cracked black pepper
1/4 tsp dried parsley
1 1/2 tsp salt
half of a 13.25oz box whole wheat linguine noodles
Instructions
Combine ginger, sage, cayenne, black pepper, garlic powder,
paprika salt and chili powder in a bowl. Rub seasoning mix on
all sides of each chicken breast.
Heat 1 Tbsp olive oil in a large saute pan. Gently place each
breast into the pan. Cook 7 minutes on medium high heat.
Start the water for, and cook linguine noodles according to the
directions on the package.
Meanwhile, prepare sauce by melting butter with the 2 Tbsp olive
oil in a saucepan. Add minced garlic and simmer 1 minute. Add
flour and whisk vigorously until well blended. Slowly add heavy
cream and milk and whisk continuously. Add cheese, pepper,
parsley and salt. Turn heat down to a low simmer. Whisk
occasionally for 6 to 7 minutes or until thickened. Taste and
adjust seasonings to taste. NOTE- You can increase the amount
of cheese if desired, but decrease the amount of salt, since
cheese is high in sodium.
Using a spatula turn chicken over, cover and cook another 7
minutes. The cooked side should be black from the seasonings,
but not burned. Keep the heat on medium high. Placing the lid
on at this point will help keep the chicken moist while the pan is
still hot enough to create the blackened sear that you want.
Make sure chicken is cooked all the way through, remove from
heat and allow chicken to rest 5 minutes before slicing to keep
juices inside.
Once noodles are cooked, drain them. Toss with prepared
alfredo. Slice chicken and serve over a bed of noodles and
sauce. Sprinkle with extra parmesan cheese if desired.
Originally Submitted
3/23/2013
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