I took a quick photo before we ate that evening, and it's been sitting on my desktop waiting patiently to be inserted into a blog post. As fall sneaks in with cool air and grey skies, a bowl of comforting pasta is sounding pretty darn good.
Cajun Chicken Alfredo
Guy Fieri, via Food Network
4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound fettuccine
1/2 cup sliced scallions
Liberally rub the blackening spice over both sides of the chicken breasts, place on a plate, cover with plastic, and refrigerate for about 30 minutes.
Preheat the oven to 350 degrees F.
Heat 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.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and saute until lightly caramelized. 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.
In the meantime, bring a large pot of salted water to a boil, and cook the pasta until al dente.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
I was generous on servings, and this is a rich pasta, but oh my....