Cajun Chicken Fettuccine Alfredo

Alright I am back from my very busy world with an AMAZING week night recipe. I love Cajun spice – i am not sure how I started liking it … but i really doooo!!! My ideal way to kill time is reading recipes, I do other things too but I find reading recipes really relaxing, and it was in one of those reading sessions where I found this recipe! If you are counting calories, this is definitely not that type of recipe … its full of cals but man! its SO tasty

Alright I am back from my very busy world with an AMAZING week night recipe. I love Cajun spice - i am not sure how I started liking it ... but i really doooo!!! My ideal way to kill time is reading recipes, I do other things too but I find reading recipes really relaxing, and it was in one of those reading sessions where I found this recipe! If you are counting calories, this is definitely not that type of recipe ... its full of cals but man! its SO tasty

Summary

    Ingredients

    2 Chicken Breasts: Boneless skinless
    Cajun spice
    cloves – 3 Garlic
    chicken broth
    4 tomatoes –
    Cream
    Freshly grated cheeses goat cheese
    Salt, Pepper
    olive oil
    Butter
    Fettucine

    Steps

    1. Can you feel the calories already? 🙂 Preheat the oven to 350F
    2. Lets start with the chicken. After rinsing it, pat dry with a paper towel. Place it between two sheets of plastic wrap and gently pound it to flatten to about 1/4 inch thickness. Once done, sprinkle loads of the cajun spice. Make sure its nicely coated
    3. Heat a tbsp of butter and a tbsp of olive oil in a large skillet over medium heat. Sear the chicken on one side until brown, flip it over and do the same. Should take 3-5mins. Once brown on both sides, transfer to a baking sheet and bake until the chicken is well cooked. Leave the left over brown bits in the skillet, we will need it shortly
    4. While the chicken is cooking, cook the fettucine according to the package directions
    5. Next slice the tomatoes length wise and mince the garlic – about 3 cloves should be good
    6. Reheat the skillet over medium high heat. Pour in the stock to deglaze the pan.Use a whisk for this step to get all the brown bits off the bottom of the pan. Next add the tomatoes, garlic, salt and pepper. Stir and allow the mixture to lightly caramelise. I smashed the tomatoes with the spoon
    7. While this is happening, the chicken should be done. Once it has cooled a little, slice it lengthwise,or into smaller pieces if you like
    8. Back to the skillet! Reduce the heat to low and pour in the cream (eye ball the amount). Add a little bit more butter 🙂 and continue to stir the cream mixture as it simmers
    9. For the final and best part…. THE CHEESE … add all your favourite kinds. Pour the cooked fettucines into the sauce. Toss the chicken on top and toss the pasta and chicken in the sauce until everything is well coated… Season with salt/pepper if needed
    10. If you don’t want to go through the whole cheese buying and grating process, buy a jar of alfredo sauce and use it instead!
    11. SERVE!!!

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