It's been a while but it's time for a blog post quickie! My life has really revolved around school these days. Trying to pass my classes, working out my schedules where I can graduate a little bit early, looking up Pharmacy Schools I would like to attend...the list goes on and on. But no matter how busy I am, you best believe I will never forget about food.
I took a break from studying for midterms literally 2 hrs ago to make this Cajun Chicken Alfredo and let me tell you, this is a MUST MAKE! Don't be afraid of the Blackening/Cajun seasoning either. I was at first but it mellows out and flavors the sauce really well. Creamy, cheesy, tangy from the sun dried tomatoes, juicy chicken and pasta. Now I'd say that was a break from studying well worth it.
Well, that's it for now. Eat well my peeps! Back to studying for me...Two midterms this week! Yikes!
Cajun Chicken Alfredo
Recipe by Guy Fieri
Kosher salt
Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
Blackening/Cajun Spice Rub
2 tablespoons olive oil
3 tablespoons minced garlic
1/4 cup dry white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 pound fettuccine
3/4 cup grated Parmesan
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onion, for garnish
Directions
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
Remove from the oven and slice the chicken into strips on the bias.
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.
Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta. To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
-Aaron John
Hello sir, How are you today?
ReplyDeleteHere has so alternative posting about of article Cajun Chicken Alfredo . I like this article for the importance of it as I want to share Some people have bad opinions about trucks provided on community selling at Auction for trucks, considering that many of the models on community auction are already poorly broken and with comprehensive problems. While this can be real, not all models were poorly managed and irresponsibly used by their past entrepreneurs. Actually, there are some Auction for trucks that are a little bit used with low usage, and they look like product new; they are also in ideal operating situation, yet they are still respected at very low costs.
Thank You Very Much For a Nice & Cool Article.
Hi X, How are you?
ReplyDeleteFirstly, I should to thanks to you for your unique information. It is rare to find unique content nowadays but you already have made. I also like to view This is excellent details for those who are looking for places for their BMW automobiles. Preserve BMW automobiles are usually one of the easy makes to find. This is because of their popularity and the ability to get top cash kind places and broken automobiles. BMW fans or those who are into fixing can find out many eco friendly places from a Salvage honda car.
Thanks For Very Interesting Post.