July 10, 2010

Blackened Chicken with Cajun Alfredo Sauce

Posted By Kate On March 29, 2009 @ 9:03 pm 
Spicy food and Cajun flavors are always a hit in our house. This dish was definitely a winner! The flavors mingled perfectly to create a final product that was just delicious.
I started making this meal with just the knowledge that I wanted blackened chicken with some kind of sauce I could put over pasta. Once I had the chicken done, I just started adding different stuff together until it tasted the way I wanted it too. I’m always glad when the rest of the family agrees with my tastes.
Blackened Chicken with Cajun Alfredo Sauce
  • 2 T. Olive oil
  • 2 boneless, skinless chicken breasts
  • 2 T. blackening/Cajun seasoning
  • 3 T. butter or margarine
  • 1 T. flour
  • 1 1/3 c. Parmesan cheese, shredded
  • 1 c. milk or cream, plus more if needed
  • 2 t. salt
  • 2 t. blackening/Cajun seasoning
  • 1 lb. pasta, cooked and drained
1. Heat oil in a large skillet. Season both sides of the chicken breasts with 2 T. Cajun seasoning. Brown for 5 minutes on one side, flip, and cover the skillet. Continue cooking until the chicken is done. Remove the chicken.
2. Add the butter or margarine to the skillet. Stir in flour and cook for 2 minutes. Add Parmesan cheese, milk or cream and seasonings. Cook until cheese is melted and sauce is thickened. If the sauce is too thick, add a bit more milk until desired consistency.
3. Cube the chicken, add to the sauce, and pour over cooked pasta.
If you want to do this meal in stolen moments style, it will work just fine. Toss the pasta with the sauce and refrigerate. Warm in the oven or microwave before eating

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