- Servings: 4
|4||Boneless/skinless Chicken Breast|
|1 Tbsp||Chili Powder|
|1 Tbsp||Granulated Garlic|
|1 Tbsp||Granulated Onion Powder|
|½ Tbsp||Black Pepper, fresh cracked|
|1 cup||Marinated Sun Dried Tomatoes|
|3 Tbsp||Garlic, minced|
|¼ cup||White Wine|
|3 cups||Heavy Cream|
|½ cup||Roma Tomatoes, diced|
|¾ cup||Parmesan Cheese, grated) (½ cup cooking, ¼ cup garnish|
|½ cup||Scallions, diced|
|1 tsp||Sea Salt|
|1 tsp||Black Pepper, freshly cracked|
|1 lb||Fettuccine Noodles, prepared al dente|
Combine first eight spices, dredge chicken breasts in spice mix, and place in cast iron skillet with very high heat, blacken both sides of chicken and place in oven at 250 degrees for 10 min, or until internal temperature of chicken reaches 165.
In a sautÃ© pan with medium head lightly caramelize the garlic and deglaze with white wine. Add heavy cream and increase heat to reduce cream sauce.
When cream sauce is to desired consistency, stir in Â½ cup Parmesan cheese, sun dried tomatoes, salt, pepper, bias sliced chicken breast, and pasta.
Nest pasta on large rimmed plate, pour remaining sauce over pasta, and garnish with Roma tomatoes, scallions and Parmesan cheese.
Yield: 4 portions Prep time: 30 min Cook time: 20 min