Cajun Chicken Alfredo With Oven Roasted Peppers Tomatoes Recipes

CAJUN CHICKEN ALFREDO

Steps:

• Bring a large pot of water to a boil.
• Slice the chicken breast into thin strips on the bias.
• Dredge the chicken strips in the blackened seasoning. Heat a large nonstick skillet over very high heat. Add 1 tablespoon oil to the pan, then add the chicken. Blacken by cooking 2 to 3 minutes on the first side without stirring. Flip the chicken pieces to blacken the other side until the chicken is cooked through, about 1 minute. Remove the chicken to a bowl and lower the heat to medium.
• Add the remaining 2 tablespoons oil to the pan. Add the garlic and cook, stirring occasionally, until lightly caramelized. Add the sun-dried tomatoes and cooked chicken.
• Deglaze the pan with white wine. Add the heavy cream, increase the heat to maintain a simmer and reduce the cream sauce by half.
• Meanwhile, generously salt the boiling water. Add the pasta and cook according to the package instructions until al dente.
• When the cream sauce is to the desired consistency, stir in 1/2 cup Parmesan, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
• Lift the cooked pasta straight from the boiling water into the pan with chicken and sauce. Turn to coat evenly.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions, tomato and the remaining 1/4 cup Parmesan.

CAJUN CHICKEN ALFREDO 2

Steps:

• 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.
• Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
• Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
• Remove from the oven and slice the chicken into strips on the bias.
• In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
• Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
• When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
• To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
• 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.

CAJUN CHICKEN ALFREDO WITH OVEN-ROASTED PEPPERS & TOMATOES

Steps:

• Place cut-up chicken into large bowl. In small bowl mix Cajun seasoning, paprika and chipotle powder. Sprinkle half over chicken evenly, turn over with a spoon, sprinkle rest for more even coating, and toss to coat and mix as evenly as you can.
• In a large frying pan over medium heat, sauté chicken in butter until chicken is tender, about 5 to 7 minutes. Add minced garlic and sauté until fragrant, about 1 minute.
• Reduce heat, and add heavy cream, peppers, tomatoes, basil, salt, pepper and green onion, bring to a low simmer. Simmer 10 minutes over medium-low heat, until sauce has nicely thickened, stirring occasionally.
• While chicken is simmering, cook pasta to al dente, drain well.
• Pour chicken mixture over hot linguine and toss together with asiago or parmesan cheese well to mix.
• Top individual servings with more snipped green onion, and grated or shaved asiago or parmesan cheese if desired.

CAJUN CHICKEN ALFREDO

Steps:

• 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.

CAJUN CHICKEN ALFREDO

Steps:

• 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.

ROASTED PEPPER ALFREDO WITH CHICKEN

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken and onions; cook on medium heat 6 to 8 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
• Blend remaining dressing, broth, peppers, cream cheese, Parmesan and garlic powder in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
• Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Slice chicken; serve over pasta mixture.