Blackened Chicken Breast With Fettuccine Alfredo Recipe 415

Steps:

• 1. Pat the chicken breast dry with a paper towel.
• 2. Mix all the seasonings together and pat onto the dry chicken breast on both sides.
• 3. Heat butter in a skillet. Once hot, add the chicken one by one and cook for 3 min each side.
• 4. After the chicken is seared, bake for an additional 30 min at 375 F.
• 5. FETTUCCINE ALFREDO: Melt the butter over medium heat. Add minced garlic cook for 3-4 min until garlic is slightly brown.
• 6. Slowly pour the heavy cream into the butter garlic mixture.
• 7. Add the black pepper, salt, and Parmesan cheese. Cook for 5-8 min or until thick.
• 8. If it still looks runny after 8 min, turn the burner off and let it cool slightly on the burner. It will thicken up.
• 9. Cook pasta according to directions and toss with Alfredo sauce.
• 10. Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.

Steps:

• 1. In a bowl, mix all spices and pour into a large baggie, or pour onto a large plate.
• 2. Preheat oven to 350 degree F. I then heat up my iron skillet for about 10 minutes or until smoking. Drizzle chicken pieces with olive oil, using hands evenly coat each piece. Either place the chicken in the baggie and shake, making sure each piece is coated evenly. Or, place seasoning on a plate and press each breast into seasoning, to evenly coat. Once pan is hot, drizzle with about 3 tablespoons of olive oil. Place each chicken breast in pan and saute for 5 minutes on one side then flip and cook another 5 minutes. Place skillet in oven and continue cooking until juices run clear. ( this will help keep kitchen from becoming so smoky )
• 3. In meantime, make Alfredo sauce and have your pasta cooking. In a large skillet, add butter and garlic. Cook for a few minutes, stir in the cream, salt and pepper. Simmer 1 minute, then stir in the cheeses and heat until melted. Continue simmering until desired thickness, stirring constantly. Stir in nutmeg. Sauce will thicken more as it cools. If needs thinned out, just add a bit more cream or milk.
• 4. Remove chicken from oven and let rest for about 4 minutes. Drain pasta and plate. Slice each breast on a diagonal and place atop fettuccine, ladle desired amount of sauce, sprinkle with more Parmesan if desired. Salt and pepper if desired.
• 5. Enjoy!

Steps:

• 1 Pat the chicken breast dry with a paper towel. Mix all the seasonings together, and pat onto the dry chicken breast on both sides. 2 Heat butter in a skillet, once hot add the chicken one by one and cook for 3 min each side. 3 After the chicken is seared, bake for an additional 30 min at 375 F. 4 FETTUCCINE ALFREDO: Melt the butter over medium heat, and add minced garlic cook for 3-4 min until garlic is slightly brown. 5 Slowly pour the heavy cream into the butter garlic mixture. 6 Add the black pepper, salt, and Parmesan cheese, cook for 5-8 min or until thick. If it still looks runny after 8 min, turn the burner off and let it cool slightly on the burner. It will thicken up. 7 Cook pasta according to directions, and toss with Alfredo sauce. 8 Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.

Steps:

• In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

Steps:

• Freeze chicken and sandwich rolls until ready to serve.
• Mix spices and store in a covered container; label it "Blackened Chicken Spices".
• To prepare, thaw rolls and chicken.
• Coat each piece of chicken with spice mix (adjust to taste of each person, as the mixture is spicy!).
• Using a pastry brush, baste each piece of chicken with the melted butter. Grill chicken, basting with butter after turning once.
• Grill about 10 minutes or until no longer pink in the middle, or cook in a large nonstick skillet in hot oil over medium heat for about 10 minutes.
• Serve on sandwich rolls spread with butter or mayonnaise.
• Suggested sides: chips, watermelon salad.

Steps:

• Pound chicken breasts with meat tenderizer; Coat both sides of breast with Cajun Spices.
• Heat cast iron pan or any heavy frying pan over medium heat; Place 1/2 teaspoons butter under and 1/2 teaspoons butter on top of each breast; Cook each side for 4 minutes or until blackened; Set aside.
• In hot frying pan, place 2 Tbsps. olive oil; add vegetables; saute 2 minutes; Meanwhile, slice cooked chicken breasts into long strips and add to vegetables; Add cream,remaining butter and parmesan cheese;
• Stir constantly over medium heat for 2"-4" minutes.
• Sauce will thicken; add salt and pepper to taste.
• Toss with Penne Pasta and serve.