Am'S 5 Star Chicken & Sun-Dried Tomato Alfredo

• 2 -4 boneless chicken breasts
• paul prudhommes redfish spice blackening seasoning (or can use cajun type of seasoning)
• 2 tablespoons extra virgin olive oil
• 2 -3 tablespoons minced garlic
• 2/3 - 3/4 cup chopped sun-dried tomato
• 1/4 cup pinot grigio wine or 1/4 cup white wine
• 3 cups heavy whipping cream
• 1 cup shredded parmesan cheese
• green onion (to garnish)
• pasta

1. -Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
2. -In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
3. -Serve over pasta.
4. NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!

chicken breasts, paul prudhommes, extra virgin olive oil, garlic, tomato, grigio wine, heavy whipping cream, parmesan cheese, green onion, pasta

Taken from www.food.com/recipe/ams-5-star-chicken-sun-dried-tomato-alfredo-231020 (may not work)