Cajun Chicken Alfredo 2

Name: Cajun Chicken Alfredo 2
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon freshly ground black pepper; 1 teaspoon cayenne pepper; 1 teaspoons chili powder; 59 milliliters dry white wine; 454 grams fettuccine; 3 Tbsps minced garlic; 1 Tbsp granulated garlic; 2 teaspoons granulated onion; 118 milliliters thinly sliced green onion, for garnish; 2 teaspoons ground cumin; 710 milliliters heavy cream; 1 teaspoon Italian seasoning; 4 servings Kosher salt; 2 Tbsps olive oil; 1 teaspoon paprika; 177 milliliters grated Parmesan; 1 Tbsp freshly cracked black pepper; 1 Tbsps salt; 1 teaspoon fine sea salt; 2 kilograms 5-ounce boneless, skinless chicken breasts (about; 237 milliliters roughly chopped marinated sun-dried tomatoes

Cajun Chicken Alfredo 2 might be just the main course you are searching for. This recipe makes 4 servings with 1953 calories, 152g of protein, and 99g of fat each. This recipe covers 60% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up fettuccine, wine, heavy cream, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

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Water

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Oven

Pot

Heat a large cast-iron skillet over very high heat.

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Frying Pan

Dredge the chicken breasts in the Blackening Spice Rub.

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Dry Seasoning Rub

Chicken Breast

Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.

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Whole Chicken

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Frying Pan

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.

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Whole Chicken

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Baking Sheet

Kitchen Thermometer

Oven

Remove from the oven and slice the chicken into strips on the bias.

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Whole Chicken

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Oven

In a large skillet over medium heat, heat the olive oil.

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Olive Oil

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Frying Pan

Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine.

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Garlic

Wine

Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half.

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Heavy Cream

Sauce

Add the sun-dried tomatoes and chicken slices.

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Sun Dried Tomatoes

Whole Chicken

Meanwhile, cook the fettuccine al dente, according to the package directions.

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Fettuccine

Drain.

When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.

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Cream Sauce

Parmesan

Sea Salt

Pepper

Pasta

To serve, toss the pasta with the cream sauce and serve on large rimmed plates.

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Cream Sauce

Pasta

Garnish with the green onions and the remaining 1/4 cup Parmesan.

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Green Onions

Parmesan

Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

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Italian Seasoning

Chili Powder

Black Pepper

Paprika

Garlic

Cumin

Onion

Salt

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Bowl

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Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Meleto Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.