1 cup blackened seasoning recommended: Paul Prudhomme's Chicken
1 pound fettuccine barilla cooked
3 tablespoons garlic minced
3 cups heavy cream
2 tablespoons olive oil extra-virgin
0.8 cup parmesan grated
0.5 cup scallions sliced
1 teaspoon sea salt
20 ounce chicken breasts boneless skinless
1 cup marinated sun-dried tomatoes roughly chopped
0.3 cup white wine
Equipment
frying pan
oven
kitchen thermometer
Directions
Watch how to make this recipe.
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.
