Saturday, June 16, 2012

Guy Fieri's Cajun Chicken Alfredo

Guy Fieri claims that one of the best things he's ever made...
is this Cajun Chicken Alredo.
And how nice of him to let us in on the fun.
On the Food Network website, they only recommend a certain type of blackening spice, but on the show, it was made with multiple spices. I have no idea of the recommended blackening spice is good, but making it from scratch was BOMB so I'll include the spices used for that.

Get ready, because this is so good it should be illegal.

What you will need:
  • 4 boneless, skinless chicken breasts
  • 1 C. blackening spice (Recommended: Paul Prudhomme's chicken)*
  • 2 T extra virgin olive oil
  • 3 T minced garlic
  • 1 C roughly chopped marinated sun-dried tomatoes
  • 1/4 C white wine
  • 3 C heavy cream
  • 3/4 C grated Parmesan
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper
  • 1 lb. cooked fettuccine
  • 1/2 C sliced green onions
  • Have the Fettuccine ready to start cooking whenever you feel is best to get it started so it doesn't end up sitting around waiting for everything else to be done.
  • Preheat oven to 350 degrees
  • Heat a cast iron skillet over very high heat (if you see smoke coming off the pan, you might think that's hot enough. Wait until you see actual white spots forming on your pan; "white hot.")
  • While the pan is getting hot, make sure the raw chicken is dry, coat the chicken breasts with the blackening spice and place on the hot skillet pan**
  • Blacken both sides of the chicken (When you place the chicken on the pan, remember that it's really really hot, so don't be alarmed when it starts smoking. That's the blackening happening!)
  • Keeping the chicken in the cast iron pan, place the pan into the oven and cook chicken for about 10 minutes, or until chicken is cooked all the way through.
  • Slice chicken in strips and set aside (Personal preference is letting it rest until you're ready to use it to slice it up, but that's up to you!)
  • In a saute' pan over medium heat, lightly caramelize the garlic in the olive oil
  • Deglaze the pan with the white wine
  • Add in the heavy cream
  • Let the cream simmer and wait for the sauce amount to reduce by about half
  • Add in the sun-dried tomatoes (Guy points out not to add in the tomatoes too early so they don't "bleed out," yet in the recipe online it says to put them in before the heavy cream so...up to you!)
  • Stir in Parmesan, salt and pepper
  • When fettuccine is cooked, place that in the sauce with the chicken slices
  • Garnish with green onions and more Parmesan
 *Blackening spice from scratch
  • 1 tsp Paprika
  • 2 tsp cumin
  • 1/2 tsp chili powder
  • 1 tsp Italian seasoning
  • 1 T garlic powder
  • 2 tsp onion powder
  • 1/2 T salt
  • 1 T black pepper
  • Cayenne pepper to taste

**If you made your own blackening spice, sprinkle the amount of you want to use for the chicken onto a different dish instead of using the bowl with all of the spice in it so you aren't contaminating all of your spice. Also, don't lean over the pan when you place the chicken on there or you will inhale a nice amount of cayenne pepper. 

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