Saturday, February 23, 2013

Cajun Chicken Alfredo

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

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


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Thanks for taking the time to leave a comment! :)

-Aaron John


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