1 cup roughly chopped marinated sun-dried tomatoes
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/4 cup white wine
Instructions
Preheat the oven to 350 degrees F.
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.
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.
When the cream sauce is to desired consistency, stir in 1/2 cup
Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and
the remaining 1/4 cup Parmesan.
Originally Submitted
4/7/2011
0 Out of 5 from
0 reviews
You can add this Cajun Chicken Alfredo recipe to your own private DesktopCookbook.