July 30, 2008

Guy's Cajun Chicken Alfredo

This is a recipe that I have been hanging on to for a while. I keep meaning to try it, but it always gets put on the back burner for something different. I found it on foodnetwork.com a few months ago and copied it. At that time, I went to the store and bought all the specialty ingredients just so I would have everything I needed on hand. Even after I bought all the stuff for this dish, I still did not make it. Well, the wait is over. I am going to finally make this tonight, because it does not require my leaving the house. I am not sure if I will change anything or not...I will decide if it needs any adjustment when I am preparing the recipe. Since this is my first time making it, I will let you know how it turns out later.

Cajun Chicken Alfredo
Recipe courtesy Guy Fieri

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

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. De-glaze 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.

Episode#: GI0102 Copyright © 2006 Television Food Network, G.P., All Rights Reserved

1 comment:

Anonymous said...

This is the best receipe EVER! I've made it many times for company and everytime they raved about it and begged for the receipe. I always add mushrooms, onions and peppers as well. My only note is that is seems to not get thick enough when it's first finsihed but let it sit for 10-15 mins to thicken. It's even better the second day.