Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 package Quorn naked chik'n cutlets
- 1/4 cup blackening spice
- 2 tablespoons extra-virgin olive oil (or use oil from oil-packed sun-dried tomatoes)
- 3 tablespoons garlic minced or pressed
- 1 cup oil-packed sun-dried tomatoes roughly chopped (about a 6-ounce jar)
- 1/4 cup dry white wine (such as a chardonnay or a sauvignon blanc)
- 3 cups heavy cream
- 3/4 cup Parmesan grated
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound cooked fettuccine (or maybe a little less)
- 1/2 cup scallions sliced
Preparation
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.
