simple making recipe Cajun Chicken Alfredo with 12 ingredients and 12 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate Cajun Chicken Alfredo easy, fast, practical.
Good Evening my mother, at this time you get cook recipe Cajun Chicken Alfredo with 12 ingredients and 12 steps. Next this is how to cook, please carefully carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 12 stages of easy cooking Cajun Chicken Alfredo.
Ingredients for Cajun Chicken Alfredo
Prepare 4 each : boneless, skinless chicken breast.
Prepare 1 : blackening spice.
Prepare 2 tbsp : extra-virgin olive oil (EVO).
Needed 3 tbsp : minced garlic.
Prepare 1 cup : chopped marinated sun-dried tomatoes.
Needed 1/4 cup : white cooking wine.
Needed 3 cup : heavy cream.
Prepare 3/4 cup : grated Parmesan.
Prepare 1 tsp : sea salt.
Prepare 1 tsp : freshly ground black pepper.
Prepare 1 lb : cooked fettuccine.
Needed 1/3 cup : sliced scallions.
If all raw materials Cajun Chicken Alfredo it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.
Stages Cooking Cajun Chicken Alfredo
Preheat oven to 350°F.
Coat each chicken breast with blackening spice..
Use skilled on high heat: place chicken in skillet and blacken both sides..
Place in oven for 10 - 12 minutes. Ensure internal temperature has reached 165°F - 170°F..
Let chicken rest and then slice into bite size strips..
On medium heat and sauce pan: add 2T EVO and garlic to lightly caramel..
Add sun-dried tomatoes and chicken strips..
Deglaze the pan with white wine..
Add heavy cream and simmer until sauce is reduce by half or when sauce has reached your desire consistency..
Stir in 1/2 cup Parmesan, salt, pepper, and cooked pasta. Note: save 1/4 cup of Parmesan for dish topping..
Using large rimmed serving platter: layer pasta first then pour sauce and chicken over pasta..
Garnish with stallion and 1/4 cup of Parmesan..
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