Cajun "chicken" Alfredo

Cajun "chicken" Alfredo

Ready in 45 minutes
6 review(s) averaging 4.4. 80% would make again

Top-ranked recipe named "Cajun "chicken" Alfredo"

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Amazing! Serve with Heirloom Tomato Salad, or a nice green salad with a balsamic vinaigrette dressing, and some good, crusty bread.

"This was great! One suggestion, spray the cutlets with a little cooking spray just before dredging in blackening seasoning. It will help the seasoning adhere to the "chicken.""

- Ccplady

Ingredients

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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 cheese; grated
1 teaspoon Sea salt
1 teaspoon Black Pepper; freshly ground
1 pound cooked fettuccine; (or maybe a little less)
1/2 cup Scallions; sliced

Original recipe makes 4

Servings  

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.

Notes

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!

Credits

Added on Award Medal
Calories Per Serving: 1026 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " lizmari lizmari

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Excellent dish the whole family loved
glalanclos 3 years ago
This was great! One suggestion, spray the cutlets with a little cooking spray just before dredging in blackening seasoning. It will help the seasoning adhere to the 'chicken.'
Ccplady 3 years ago
I am thrilled thhat there is a recipe using veggie chicken and this type of chkn is sooooo good to. if I didn't already adapt a recipe for tonights veggie meal I would use this, however soon, very soon, this one will be made. YUM!
ChefFiegel 4 years ago
Yumm-O, hard to find some of the ingredients here in the middle of no-where, but I made due and LOVED it! Thanks for posting it, will be making it again!
jehegarty 4 years ago
How is this a vegetarian meal? It has chicken as a main ingredient.
jdirker 4 years ago
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! [I posted this recipe.]
lizmari 7 years ago
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