Cajun Chicken Alfredo

I have been without the internet for about a week.  Here is a little about dinner last night.  I will be back to my normal posting tomorrow.

Cajun Chicken Alfredo adapted from Cajun Chicken Alfredo.

I started by butterflying 2 boneless skinless chicken breasts, then coating them in Paul Prudhomme's Blackened Redfish Seasoning.  I used a screaming hot cast iron skillet.

Once blackened on both sides I put them in the oven on 350 to finish them.  While they were in the oven I started the sauce.  In a sauce pan I put a tablespoon of olive oil and 1 1/2 tablespoons of garlic.  Once heated through I added a cup of sliced cherry tomatoes.  While these were heating up, I sliced the chicken and added it in.

Deglaze with a 1/8 cup of dry white wine, then add in 1 1/2 cups of heavy cream.  Simmer until reduced by half.  Then add in a cup of grated Parmesan cheese.

Toss in some thin spaghetti (cooked al dente) and serve with some garlic cheese bread.  Also top with some green onion and sliced cherry tomatoes.

This was a fantastic dinner.  I am glad to be able to share again.