Cajun Chicken Alfredo

By suepeasley

Ingredients

• 4 (5-ounce) boneless, skinless chicken breasts
• 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
• We only used half of one 2 oz bottle for 2 breasts
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 1 cup roughly chopped marinated sun-dried tomatoes
• We substituted red bell peppers
• 1/4 cup white wine
• 3 cups heavy cream
• 3/4 cup grated Parmesan
• 1 teaspoon sea salt
• We just sprinkled some on
• 1 teaspoon freshly ground black pepper
• 1 pound cooked fettuccine
• 1/2 cup sliced scallions
• This is just for garnish so only need 2 stalks

Preparation

Step 1

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
We only used half of one 2 oz bottle for 2 breasts
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
We substituted red bell peppers
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
We just sprinkled some on
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions
This is just for garnish so only need 2 stalks