Dredge chicken in blackening spice and place in cast iron skillet over very high heat. Blacken both sides of the chicken and place in oven for 10 minutes at 350 degrees. Slice into strips and set a side.
In a saute pan over medium heat, add 2 Tbsp of extra virgin olive oil. Add garlic and lightly caramelize. Then add tomatoes and chicken. Deglaze the pan with wine. Add the heavy cream, increase heat to simmer, and reduce cream by half.
When the cream sauce is to desired consistency, stir in 1/2 cup of Parmesan cheese, salt and pepper, and pasta.
Garnish with 1/4 cup Parmesan cheese and sliced scallions.
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|Serving Size: 1 Serving (424g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1172 (9%)|
|Amt Per Serving||% DV|
|Total Fat 130.2g||174 %|
|Saturated Fat 27.8g||139 %|
|Monounsaturated Fat 21.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 195.5mg||60 %|
|Sodium 31575.6mg||1089 %|
|Potassium 4339mg||114 %|
|Total Carbohydrate 2441.2g||718 %|
|Dietary Fiber 115.1g||460 %|
|Sugars, other 2326g|
|Protein 481g||687 %|
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Calories per serving: 13099
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