I love Chicken Alfredo. We’re good friends !! Like I’m really excited because it’s the first real meal that I get to cook in my new apartment tonight !! So in honor of the first meal i’m cooking, I went and found some recipes that everyone can get down with. When you make it. Tag me in the pics #CAMvsFOOD or #camcooper
IngredientsKosher salt
Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
Blackening Spice Rub, recipe follows
2 tablespoons olive oil
3 tablespoons minced garlic
1/4 cup dry white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 pound fettuccine
3/4 cup grated Parmesan
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onion, for garnish
Blackening Spice Rub:
1 tablespoon granulated garlic
1 tablespoon freshly cracked black pepper
1/2 tablespoon salt
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder
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Directions
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
Remove from the oven and slice the chicken into strips on the bias.
In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
Blackening Spice Rub:
Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.
Recipe courtesy of Guy Fieri
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/cajun-chicken-alfredo-2-recipe.html?oc=linkback
Ree’s Bowtie Chicken Alfredo
Ingredients
12 ounces bow-tie pasta (farfalle)
2 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup low-sodium chicken broth, plus more if needed for thinning
1/2 cup half-and-half
1/4 cup heavy cream
1 cup good-quality grated Parmesan
1 cup halved grape tomatoes
4 ounces baby spinach
2 tablespoons fresh parsley, minced
Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it’s all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
Recipe courtesy of Ree Drummond
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bow-tie-skillet-alfredo.html?oc=linkback
