Cajun "chicken" Alfredo

Cajun "chicken" Alfredo Ingredients

1 package Quorn naked chik'n cutlets	3 cups heavy cream
1/4 cup blackening spice	3/4 cup Parmesan grated
2 tablespoons extra-virgin olive oil (or use oil from oil-packed sun-dried tomatoes)	1 teaspoon sea salt
3 tablespoons garlic minced or pressed	1 teaspoon freshly ground black pepper
1 cup oil-packed sun-dried tomatoes roughly chopped (about a 6-ounce jar)	1 pound cooked fettuccine (or maybe a little less)
1/4 cup dry white wine (such as a chardonnay or a sauvignon blanc)	1/2 cup scallions sliced

Instructions for Cajun "chicken" Alfredo

Preheat the oven to 350 F.

LIghtly oil a baking sheet, and place frozen cutlets in the oven for about 10 minutes.


Dredge the cutlets in the blackening spice and place in a cast iron skillet over very high heat (this can create a bit of smoke). Blacken both sides of the cutlets and place in the oven for 10 minutes. Slice in strips on the bias and set aside.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil (or oil from oil-packed sun-dried tomatoes). Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the cutlet slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta (add the pasta a bit at a time, being careful not to add more pasta than you have sauce for).

Garnish with scallions and the remaining 1/4 cup Parmesan.

Main Ingredient: PastaCuisine: Cajun

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