"WOW WOW WOW-love this recipe!! Great dish to impress company!"
boneless chicken breasts
paul prudhommes redfish spice blackening seasoning
( or can use cajun type of seasoning)
extra virgin olive oil
2 -3 tablespoons
chopped sun-dried tomato
1/4 cup pinot grigio wine or 1/4 cup
heavy whipping cream
shredded parmesan cheese
( to garnish)
-Coat chicken w/ blackening spice, saute both sides and place in oven and cook through and then slice.
-In frying pan, add extra virgin olive oil, garlic and saute. Add sundried tomatoes & sliced chicken. Add wine & then cream and increase to a low boil and reduce cream, until a bit thickened-add parmesean and salt and pepper to taste. Add/Garnish w/ green onions.
-Serve over pasta.
NOTE: When refrigerating, store sauce and pasta in separate containers. It will reheat better this way!
Page 2 of 2
Am's 5 Star Chicken & Sun-Dried Tomato Alfredo (cont.)