Blackened Chicken Alfredo

• 1 Box of pasta of your choice(I like "bow tie")
• 4 chicken breast cut in half
• enough cajun seasoning to coat chicken(about 2 cups)
• 1 tablespoon olive oil
• 1 quart heavy cream
• 1 cup white wine
• 3 cloves Garlic minced
• 1 stick butter
• 2 cups flour
• 1 jar Parmesan/Romano cheese
• 1/2 cup olive oil
• 1 lemon

1. In medium sauce pan melt butter then add flower til it forms a paste, add heavy cream.
2. While cream is simmering In small sautee pan heat oil and garlic unti garlic starts to brown add white wine and lemon juice. simmer for 3 minutes then add to cream. Bring to a boil Whisk in Parmesan/Romano reduce heat and simmer.Stir occasionally being careful not to scrape bottim of pot
3. While cream is simmering Cook pasta according to directions
4. While Alfredo is simmering In 12 inch sautee pan or cast iron skillet coat pan with oil and heat on medium-high heat. Coat chicken with cajun spice
5. cook on one side till crust develops then flip and do the same. If chicken is still undercooked put in oven till done
6. Plate pasta pour alfredo over pasta slice chicken and add over top pasta and sauce and serve

pasta, chicken, cajun seasoning, olive oil, heavy cream, white wine, garlic, butter, flour, romano cheese, olive oil, lemon

Taken from www.epicurious.com/recipes/member/views/blackened-chicken-alfredo-50024746 (may not work)