Thursday, September 17, 2009

Fettuccine Alfredo with Blackened Chicken

This is my new favorite meal! Estevan and I have been slowly getting more and more tired of our usual meals and it culminated 2 days ago with neither one of us finishing and leaving the dining room completely unenthused. So yesterday I went out on a mission to find a meal that both of us would enjoy... chicken, safe.... pasta, safe... veggies, safe if you can hide em! I decided to make this:

Makes about 4 servings when you boil half a box of fettuccine. I mixed in snow peas (I cooked slightly by putting them in colander which I then drained cooked pasta over) and steamed broccoli (yay for easy veggie steamers in the frozen food aisle).

Blackened Chicken:

Preheat oven to 350 degrees Fahrenheit.

In a shallow dish, drizzle olive oil over boneless, skinless chicken breasts. Flip to completely coat with olive oil then sprinkle blackening seasoning (I used Chef Paul Prudhomme's Magic Seasoning Blends for Blackened Redfish.... hey, it was all I had and it worked on my chicken!).

Then put chicken into a large baggie and pound down the high parts (I used a rolling pin) to make the breast one even piece, makes it cook evenly and prevents over cooking.

Take out of baggie and rub in some more blackening spices.

Heat up a pan over high heat, add a drizzle of olive oil then place chicken breasts in. Cook each side 1 minute. Let that blackening seasoning do its thing!

Place chicken breasts on baking sheet and bake for about 5 minutes or until firmed up.

Alfredo Sauce

3 tablespoons butter
8 fl. oz. heavy whipping cream
1 clove garlic, crushed or finely minced
1 1/2 cups grated Parmesan cheese
1 egg yolk, whisked with a little of the cream
Chopped parsley
Salt and pepper for taste

Melt butter in medium saucepan over medium low heat.

Add cream and simmer for 5 minutes, add a little to the whisked egg yolk continuing to whisk vigorously. Slowly add the egg mixture to the saucepan while whisking continuously to prevent egg yolk from cooking too fast.

Add garlic and Parmesan to saucepan, whisk quickly to heat through. Simmer 3-5 minutes until smooth.

Add salt and pepper to taste, then add parsley for color/texture. Pin It Now!

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