Cajun Chicken Alfredo

• 4 each boneless, skinless chicken breast
• 1 blackening spice
• 2 tbsp extra-virgin olive oil (EVO)
• 3 tbsp minced garlic
• 1 cup chopped marinated sun-dried tomatoes
• 1/4 cup white cooking wine
• 3 cup heavy cream
• 3/4 cup grated Parmesan
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 lb cooked fettuccine
• 1/3 cup sliced scallions

1. Preheat oven to 350F
2. Coat each chicken breast with blackening spice.
3. Use skilled on high heat: place chicken in skillet and blacken both sides.
4. Place in oven for 10 - 12 minutes.
5. Ensure internal temperature has reached 165F - 170F.
6. Let chicken rest and then slice into bite size strips.
7. On medium heat and sauce pan: add 2T EVO and garlic to lightly caramel.
8. Add sun-dried tomatoes and chicken strips.
9. Deglaze the pan with white wine.
10. Add heavy cream and simmer until sauce is reduce by half or when sauce has reached your desire consistency.
11. Stir in 1/2 cup Parmesan, salt, pepper, and cooked pasta.
12. Note: save 1/4 cup of Parmesan for dish topping.
13. Using large rimmed serving platter: layer pasta first then pour sauce and chicken over pasta.
14. Garnish with stallion and 1/4 cup of Parmesan.

chicken breast, blackening spice, extravirgin olive oil, garlic, tomatoes, white cooking wine, heavy cream, salt, ground black pepper, scallions

Taken from cookpad.com/us/recipes/332118-cajun-chicken-alfredo (may not work)