Amazing! Serve with Heirloom Tomato Salad, or a nice green salad with a balsamic vinaigrette dressing, and some good, crusty bread.
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.
This recipe is adapted from "Cajun Chicken Alfredo" found on http://chrissys-recipes.blogspot.com
I'm not familiar with blackening spice, so I just used cajun seasoning - perhaps they are the same thing? In any case, the flavor is fantastic!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (299g)|
|Recipe Makes: 4|
|Calories from Fat: 647 (63%)|
|Amt Per Serving||% DV|
|Total Fat 71.9g||96 %|
|Saturated Fat 28.6g||143 %|
|Monounsaturated Fat 26.8g|
|Polyunsanturated Fat 12g|
|Cholesterol 220.5mg||68 %|
|Sodium 862.4mg||30 %|
|Potassium 790.3mg||21 %|
|Total Carbohydrate 74.4g||22 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 72.2g|
|Protein 23.8g||34 %|
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Calories per serving: 1026
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