a recipe for blackend chicken over alfredo?

Answer 1

Blackened (Cajun) Chicken Alfredo

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 cooked fettuccine
1/2 cup sliced scallions


Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in 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 lightly caramelize. Then 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.

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.

Answer 2

alfredo is a sauce ...blackened chicken the easiest way is to buy a cajun spice...and then take chicken breasts and coat both sideswith cajun spice ..coat heavily and fry in little oil in a skillet til done..just about as long as it takes to cook a hamburger the breast will feel firm....i use cast iron skillet as it works better....that is all there is to it...i still stumped on the alfredo i think you might mean noodles with alfredo sauce...

Answer 3

2 boneless chicken breasts, cut in half
Cajun spices to coat chicken
4 tsp. butter, divided use
2 Tbsp. olive oil
1 cup diced red pepper
1 cup chopped scallions
1 cup button mushrooms
1 pint heavy or light cream
2 to 4 oz. grated Parmesan cheese
salt & pepper
1 lb. Penne pasta, cooked and drained

Pound chicken breasts with meat tenderizer; Coat both sides of breast with Cajun Spices.

Heat cast iron pan or any heavy frying pan over medium heat. Place 1/2 tsp. butter under and 1/2 tsp. butter on top of each breast; cook each side for 4 minutes or until blackened; set aside.

In hot frying pan, place 2 Tbsp. olive oil; add vegetables; saute 2 minutes.

Meanwhile, slice cooked chicken breasts into long strips; add to vegetables. Stir in cream, remaining butter and parmesan cheese. Stir constantly over medium heat for 2-4 minutes, sauce will thicken. Add salt and pepper to taste.

Toss with hot penne pasta and serve.

Answer 4

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34220,00.html

This is a great recipe. I substituted the sun dried tomatoes for mushrooms and it was wonderful.