- 3 Boneless Skinless Chicken Breasts (about a pound)
- 1 1/2 Tablespoons of Cajun Seasoning
- 2 Tablespoons of Butter
- About a Tablespoon of Olive Oil
- 1 teaspoon of Minced Garlic (I used the kind from the jar)
- 1/2 pint of Grape Tomatoes (quartered)
- 1/4 Cup Dry White Wine
- 1 Cup Heavy Cream
- 1 Cup of Shredded Asiago
- 1 Cup of Shredded Parmesan
- 1 teaspoon of Salt
- 1/2 teaspoon of Pepper
- A couple dashes of Nutmeg
- 16 oz of Fettuccini (cooked)
Serves 5-6
Pound chicken breasts with rolling pin or meat mallet until it is about 1/2 inch thick. I place the chicken between two pieces of wax paper or plastic wrap to keep the mess to a minimum. Next generously sprinkle both sides of chicken breasts with Cajun seasoning.
Preheat oven to 350.
In a large skillet, melt 1 tablespoon of butter with about a table spoon of olive oil. When the butter is melted and oil is hot, add the chicken breasts. Sear the chicken breasts on both sides about 3 minutes on each side. Remove the chicken from the skillet and place in baking dish. Next put the chicken in the oven for about 10 minutes to finish cooking it. When the chicken is cooked throughout, cut it into strips to add to the pasta sauce.
The sauce will be made in the same skillet as the chicken was cooked. Start by pouring in the white wine to deglaze the pan. Using a whisk get all of the brown bits to mix in. Heat for about a minute. Then add the tomatoes and garlic cook for additional 2 minutes to soften them. Lower the heat to med-low and stir in heavy cream and additional tablespoon of butter. Stir constantly as you add the salt, pepper, and nutmeg. Continue stirring as the sauce begins to thicken. This will take about 5 minutes. At this point the sauce will not be real thick. It thickens more with the cheese. Add the grated cheese and stir as it melts. When sauce is smooth add in pasta and chicken and toss. The Cajun seasoning from the chicken will mix in with the sauce to give it a little snap!
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