Recipe

Cajun Chicken Alfredo Recipe

Add Step-by-Step Photos	Lizmari / All my dishes 2 years, 7 months ago Amazing! Serve with Heirloom Tomato Salad, or a nice green salad with a balsamic vinaigrette dressing, and some good, crusty bread. Prep:15m Cook:45m Servings:4	Lizmari
	vegetarian quorn

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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

Directions

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.

After you've made this recipe, please rate it on www.bigoven.com! The BigOven ID is: 162973.

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