Wednesday, February 4, 2009

Cajun Chicken Alfredo

Cajun Chicken Alfredo
From: Dolores Reborn

1 tbs olive oil
1 lb chickie breasts or tenders, cut into bite size pieces
Cajun seasoning, to taste
Blackening seasoning, to taste
Salt and pepper, to taste
8 oz mushrooms, sliced
2 cloves garlic, minced
2-3 sun-dried tomatoes in oil, chopped
1/4 cup white wine or chicken stock
2 cups heavy cream or half-and-half
1 tbs parsley, chopped
1/2 cup grated parmesan
2 scallions, sliced
Cooked pasta

Season chicken pieces. Over medium high heat, brown chicken in oil. Remove chicken and set aside. Saute mushrooms and garlic until mushrooms are golden. Add sun-dried tomatoes. Deglaze pan with wine or stock. Return chicken to the pan. Add cream, and simmer on low until reduced by about half. Toss in parsley and parmesan, stirring to combine. Serve over pasta, or dump the pasta in the pan. Garnish with sliced scallions. Serve with green salad and crusty bread.

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