food. and the act of feeding.

this recipe may be found at, www.foodandtheactoffeeding.blogspot.com

cajun chicken alfredo

adapted from Guy Fieri

serves one, 30 minutes

chicken:

1 large boneless, skinless chicken breast

1 tbsp blackening spice*

1 tbsp extra-virgin olive oil

*blackening spice: 1 tsp ground basil, 1 tsp ground thyme, 1 tsp garlic, 1 tsp white pepper, 1 tsp black pepper, 1 tsp sea salt, 2 tsp cayenne pepper, 1 tsp paprika. mix all together and keep in spice jar.

sauce & pasta:

1/4 c. butter

2 cloves garlic, minced/diced

1 tbsp white wine

1/4 c. all-purpose flour, unbleached

1/2 c. chicken broth (you can make this too)

1/2 c. heavy cream

1/2 c. parmesan cheese, freshly grated

1/2 c. portabella mushrooms

1/4 c. bell pepper, sliced

1/3 lb alfredo, cooked

black pepper, freshly cracked

salt

start by tenderizing chicken breast to approximately 1/2" thick. dredge in blackening spice. place chicken in skillet and cook on high heat. blacken first side, then flip and repeat for second side. reduce heat and cover partially to cook chicken until internal temperature reaches 165F.

start preparing sauce by melting butter in medium sauce pan or wok over medium heat. add minced garlic, mushrooms and bell peppers and saute for 1 minute. add flour and stir until well-blended. add white wine, chicken broth, heavy cream and cheese - add chicken broth as needed, not at once, stirring constantly, until desired consistency is reached - bring to a boil. reduce heat and simmer until mixture starts to thicken. add black pepper and salt, stirring until well-blended. simmer sauce over low heat for 10 minutes, stirring frequently. when sauce gets to desired consistency, add cooked alfredo and stir well.

remove chicken from heat and slice cross ways into strips.

plate alfredo first, then sliced blackened chicken, and top with fresh grated parmesan to your liking. serve immediately.