Stephs Spicy Cajun Chicken Alfredo

• 16 ounces, weight Boneless Skinless Chicken Breast
• 3 Tablespoons Blackening Or Cajun Seasoning
• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 cup Sun-dried Tomatoes, Chopped
• 2 whole Orange Or Yellow Pepper, Sliced
• 1/4 cups White Wine
• 4 cups Heavy Cream
• Sriracha Sauce, To Taste
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 cup Parmesan Cheese
• 1 box Fettuccine, 16oz, Cooked According To Package Instructions
• 1 bunch Green Onions, Chopped

1. 1.
2. Preheat oven to 350 degrees (F).
3. 2.
4. Season the chicken with the blackening or Cajun seasoning of your choice.
5. 3.
6. Heat a cast iron skillet over high heat for 4 minutes and place chicken directly in pan and cook for 3 minutes on each side or until nice and browned evenly.
7. 4.
8. Then, place the skillet directly in oven for 10 minutes to finish cooking the chicken or until internal temperature reaches 165 degrees.
9. When done, slice chicken and set aside.
10. 5.
11. Heat the olive oil in a large sauce pan over medium heat and add the garlic.
12. 6.
13. Saute the garlic for a few minutes over medium heat to brown.
14. Add the sundried tomatoes and peppers, saute for about 5 minutes or until tender.
15. 7.
16. Deglaze the pan by adding the white wine then add the heavy cream, sriacha sauce, salt and pepper.
17. Reduce heat to simmer and let the cream sauce cook down to your desired consistency.
18. 8.
19. Toss in the parmesan, chicken and cooked pasta before serving, to heat everything through.
20. Mix together and top with the chopped green onions.
21. Serve with your favorite garlic bread.
22. ENJOY!!
23. !
24. Note : The chicken can be prepared ahead and refrigerated until ready to use.
25. It is a good time saver!

chicken, blackening or cajun, olive oil, garlic, tomatoes, pepper, white wine, heavy cream, sriracha sauce, salt, pepper, parmesan cheese, box fettuccine, green onions

Taken from tastykitchen.com/recipes/main-courses/stephe28099s-spicy-cajun-chicken-alfredo/ (may not work)