Cajun Chicken Alfredo 2

Ingredients

  • Kosher salt
  • Four 5-ounce boneless, skinless chicken breasts (about 1 ¼ pounds)
  • Blackening Spice Rub, recipe follows
  • 2 tablespoons olive oil
  • 3 tablespoons minced garlic
  • ¼ cup dry white wine
  • 3 cups heavy cream
  • + 15 more ingredients
    • 1 cup roughly chopped marinated sun-dried tomatoes
    • 1 pound fettuccine
    • ¾ cup grated Parmesan
    • 1 teaspoon fine sea salt
    • 1 teaspoon freshly ground black pepper
    • ½ cup thinly sliced green onion, for garnish
    • 1 tablespoon granulated garlic
    • 1 tablespoon freshly cracked black pepper
    • ½ tablespoon salt
    • 2 teaspoons ground cumin
    • 2 teaspoons granulated onion
    • 1 teaspoon cayenne pepper
    • 1 teaspoon Italian seasoning
    • 1 teaspoon paprika
    • ½ teaspoon chili powder

1. Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. 2. Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

View full recipe at SpringPad

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