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Before you jump to Cajun Chicken Alfredo recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is today a lot more popular than before and rightfully so. There are many illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. No matter where you look, people are encouraging you to live a more healthy way of living but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. People typically believe that healthy diets demand a great deal of work and will significantly alter the way they live and eat. Contrary to that information, individuals can alter their eating habits for the better by making some modest changes.
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Thus, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to cajun chicken alfredo recipe. You can cook cajun chicken alfredo using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to prepare Cajun Chicken Alfredo:
- Use 4 each boneless, skinless chicken breast
- Get 1 blackening spice
- Prepare 2 tbsp extra-virgin olive oil (EVO)
- Get 3 tbsp minced garlic
- Prepare 1 cup chopped marinated sun-dried tomatoes
- Get 1/4 cup white cooking wine
- Get 3 cup heavy cream
- Use 3/4 cup grated Parmesan
- Take 1 tsp sea salt
- Prepare 1 tsp freshly ground black pepper
- You need 1 lb cooked fettuccine
- Use 1/3 cup sliced scallions
Steps to make Cajun Chicken Alfredo:
- Preheat oven to 350°F
- Coat each chicken breast with blackening spice.
- Use skilled on high heat: place chicken in skillet and blacken both sides.
- Place in oven for 10 - 12 minutes. Ensure internal temperature has reached 165°F - 170°F.
- Let chicken rest and then slice into bite size strips.
- On medium heat and sauce pan: add 2T EVO and garlic to lightly caramel.
- Add sun-dried tomatoes and chicken strips.
- Deglaze the pan with white wine.
- Add heavy cream and simmer until sauce is reduce by half or when sauce has reached your desire consistency.
- Stir in 1/2 cup Parmesan, salt, pepper, and cooked pasta. Note: save 1/4 cup of Parmesan for dish topping.
- Using large rimmed serving platter: layer pasta first then pour sauce and chicken over pasta.
- Garnish with stallion and 1/4 cup of Parmesan.
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