CAJUN FETTUCCINE RECIPES

Name: Cajun Chicken Alfredo
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 (5-ounce) boneless, skinless chicken breasts; 1 cup blackening spice (recommended: Paul Prudhomme's Chicken); 2 tablespoons extra-virgin olive oil; 3 tablespoons minced garlic; 1 cup roughly chopped marinated sun-dried tomatoes; 1/4 cup white wine; 3 cups heavy cream; 3/4 cup grated Parmesan; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 1 pound cooked fettuccine; 1/2 cup sliced scallions

CAJUN CHICKEN ALFREDO RECIPE | GUY FIERI | FOOD NETWORK

Cajun Chicken Alfredo Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories main-dish

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Steps:

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 garnish with scallions and the remaining 1/4 cup Parmesan.

CAJUN CHICKEN ALFREDO RECIPE | GUY FIERI | FOOD NETWORK

Cajun Chicken Alfredo Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories main-dish

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Steps:

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 garnish with scallions and the remaining 1/4 cup Parmesan.

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