Cajun Chicken Alfredo

• 4 (5 ounce) boneless skinless chicken breasts
• 1 cup blackening seasoning (recommended -- Paul Prudhomme's Chicken)
• 2 tablespoons extra virgin olive oil
• 3 tablespoons minced garlic
• 1 cup roughly chopped marinated sun-dried tomato
• 1/4 cup white wine
• 3 cups heavy cream
• 3/4 cup grated parmesan cheese
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper
• 1 lb cooked fettuccine
• 1/2 cup sliced scallion

1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
5. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

chicken breasts, blackening seasoning, extra virgin olive oil, garlic, tomato, white wine, heavy cream, parmesan cheese, salt, fresh ground black pepper, scallion

Taken from www.food.com/recipe/cajun-chicken-alfredo-179078 (may not work)