Tuesday, May 21, 2013

Cajun Chicken Alfredo

2 boneless skinless chicken breast
3/4 cup butter
4 Tablespoons cream cheese
2 cloves garlic (chopped)
1 cup Parmesan cheese
salt and pepper to taste
Cajun seasoning
1 teaspoon Italian seasoning
olive oil

Cook pasta.  We used Penne pasta but any type should work well.

Sauce :
In a medium sauce pan melt butter and add garlic. Let the garlic cook in butter for about 3 minutes on medium heat. Add heavy cream and cream cheese. Cook and stir until cream cheese is well blended.  Add a dash of Cajun seasoning, 1 tsp. Italian seasoning, 1 cup Parmesan cheese and salt/pepper to taste. Once Your Parmesan cheese is melted in toss your pasta in sauce, cover and set stove to "warm."

Chicken :
Place chicken in a large zip lock bag or between two pieces of plastic wrap. Pound chicken until it about 1/4 of a Inch thin. I have found that its works best if you work from the center out to the edges. Coat both sides of chicken with Cajun seasoning and cumin. (don't go too crazy with a Cajun you want a good coat but too much will make it too salty). Place a small amount of butter and olive oil in your frying pan, enough to coat bottom of pan. Once Oil and butter are heated up (sizzling) place your chicken in the pan.  Brown both sides, about 5 min your chicken should be about done.  Check with a kitchen thermometer.  Take your chicken out of the pan and slice long ways against the grain.

Place pasta on plate and top with a few strips of chicken.

BAM its dinner time.

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