Tuesday, February 10, 2009

Ragin' Cajun

If you know my hubby you will know that he does not like spicy food. I'm not a big fan of super spicy foods but I do like the flavors that spicy food provides. When Dirk asked for Chicken Alfredo for dinner this week, I wanted to find something different. I'm not a big fan of just plain ole' Chicken Alfredo so I found Guy Fieri's recipe for Cajun Chicken Alfredo on the Food Network website. I did some things to change up the recipe to meet our tastes. Dirk's brother, Dirk and myself all really enjoyed it. I served the pasta with sun-dried tomato focaccia and balsamic vineger with EVOO. I was going to serve a spinach salad as well but the boys said it was too much food so I didn't make the salad. Unfortunately this recipe isnt' the healthiest. Oh well, I guess you can't win 'em all.

Here's the recipe:
* 4 (5-ounce) boneless, skinless chicken breasts
* 1 cup blackening spice I used this recipe for blackening spice but lowered the cayenne pepper amount to 1/2 tsp. and it still had a little "kick" to it
* 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

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet I just used a calphalon skillet because I don't own a cast iron skilletover 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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