Posted in Chicken, East Coast, Main Dish, Pasta, Recipes, Sauces

Cajun Fettuccine Alfredo

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Blackening Spice

Ingredients:

  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder
Cajun fettuccine Alfredo
Ingredients:
  •  Some boneless skinless chicken breast (we had 3, but 4 would work as well)
  • 1 & 1/2 of blackening spice (see recipe above)
  • 2 tablespoons butter (divided)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 pint of grape tomatoes, halved
  • 1/4 cup dry white wine
  • 1 & 1/2 cups heavy cream
  • 1 & 1/2 cups cheese mixture (blend of Parmesan, Fontina, and Pecorino Romano)
  • 4 ounces herbed goat cheese
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 pound cooked fettuccine
Directions:
  • Cook fettuccine al-dente
  • Rinse chicken and pat dry
  • Pound flat
  • Sprinkle blackening spice heavily over the chicken
  • Heat olive oil and 1 tablespoon of butter over medium heat
  • Cook chicken until dark on both sides and cooked through
  • Set chicken aside
  • Deglaze pan with wine – 1 to 2 minutes
  • Add garlic and tomatoes and saute for 1 to 2 minutes
  • Reduce heat to medium-low and pour in heavy cream, stir constantly for 1 minute
  • Add salt, pepper, and butter
  • Continue to stir while simmering for 3 to 4 minutes
  • Remove from heat
  • Add cheese and stir until smooth
  • Pour fettuccine onto sauce add chicken and combine
  • Serve
If you want it vegetarian just leave out the chicken or sub in some tofu.  Alex liked it but thought there was too much sauce.
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