It’s no secret that I’m a Food Network junkie. One of the shows I enjoy watching is The Best Thing I Ever Ate and its counterpart, The Best Thing I Ever Made. Watching The Best Thing I Ever Made this weekend, I saw Guy Fieri show off his Cajun Chicken Alfredo dish. He said it got him through culinary school and was the first dish on his menu when he opened Johnny Garlic’s.
I’ve always shied away from Cajun or Creole dishes for fear that my palate would not be able to handle the spiciness of it. But something he said caught my attention. He said that some people avoid Cajun/blackened dishes for fear of them being too spicy, but he said that blackened doesn’t necessarily mean spicy, but flavourful. He said you can control the heat with the proportions of cayenne and such.
The dish looked fantastic, sounded like it would be delicious, and the recipe was online, so I thought I’d try it, in my own way. I didn’t have heavy cream and such, but I had jars of Alfredo sauce (store-bought). I also don’t have a cast-iron skillet, but an indoor grill. So here’s what I did…
- 1 batch of Guy’s blackening mixture, but with only 1/8 tsp cayenne pepper
- 3-4 boneless skinless chicken breasts
- 1 box fettucini noodles
- 3 jars store-bought Alfredo sauce
- 1/4 C sundried tomatoes, chopped
- 1/2 C grated parmesan cheese
- 3 green onions, chopped
- Preheat your oven to 350F.
- Mix up the blackening mixture. I put mine in a mason jar, put the lid on and gave the mixture a good shake.
- Turn on your indoor grill and set it to 360F.
- Pour the blackening mixture onto a plate, into a flat bowl or onto a pie plate. Dredge each chicken breast in the blackening spices until each piece is completely coated.
- Once grill is hot, grill the chicken for about 5-6 minutes. If it’s not one with a lid, make sure each side is cooked for 2-3 minutes.
- While the chicken is grilling, get a large pot of water boiling on the stove. Be sure to salt the water. Once the water is at a good, rolling boil, add the fettucini noodles and cook until al dente (about 10 minutes). Once cooked, drain and set aside.
- Remove the chicken from the grill and put into a non-stick oven dish. Place this into the oven and bake the chicken for 10-13 minutes or until done (depends on the thickness of the chicken; mine were really thick, so I baked for the full 13 minutes). Use a meat thermometer and make sure the internal temperature is 165F, to be sure.
- In a new pot or the same pot you boiled the pasta in, pour in the 3 jars of Afredo sauce and place this over a medium heat, stirring occasionally. Once bubbles begin to form, add the sundried tomatoes.
- On a cutting board, cut the chicken on a bias, then add this to the sauce on the stove. You will start to see the sauce change colour slightly due to the sundried tomatoes and the chicken spices.
- Stir in the parmesan cheese. In a small mixing bowl, add a serving of pasta and two good ladle-fuls of sauce and mix well.
- Serve on a plate or in a shallow bowl, garnishing with chopped green onions. Serve with slices of a nice crusty bread.
Not to blow my own horn, but hubby said, “This is delicious!” When I asked, “Is it a keeper?” His response: “Oh yeah.” Woo!