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Ingredients
For the Blackened Chicken
5 Chicken thighs, pounded thin
2 Tablespoon unsalted butter, melted
1 1/2 Tablespoons blackened seasoning
For the Alfredo Sauce & Pasta
1 Shallot, minced
6 Tablespoons unsalted butter
1 Cup heavy cream
1 Cup grated Parmesan cheese
1 Cup frozen peas
1/2 Teaspoon salt
1/4 Teaspoon pepper
Parsley for garnish
16 Ounces cooked noodles
Instructions
For the Blackened Chicken
Brush chicken with melted butter and sprinkle with blackened seasoning. Heat a heavy bottom skillet over high heat for 5 minutes. Reduce heat to medium high and add chicken. Cook on each side until done. Remove from skillet and keep warm.
For the Alfredo Sauce & Pasta
Cook the pasta in a pot of boiling, salted water until al dente. Drain in a colander but reserve 1/4 cup of the pasta water. While the pasta is cooking, melt the butter in a medium sauce pan over medium-high heat. Add shallots and saut� until tender. Add heavy cream and bring to a boil. Reduce to medium and cook, stirring often, until sauce has reduced slightly, about 5 minutes. Remove from the heat and add the Parmesan cheese, peas, salt, pepper and the reserved cooking liquid, stir. Add in the cooked pasta and stir. Slice reserved chicken. Plate the pasta with the sliced chicken on top. Garnish with parsley!
11/25/17 * * * * *