Cajun Fettuccine Alfredo

Blackening Spice

Ingredients:

• 2 tablespoons paprika
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon garlic powder

Cajun fettuccine Alfredo

Ingredients:

•  Some boneless skinless chicken breast (we had 3, but 4 would work as well)
• 1 & 1/2 of blackening spice (see recipe above)
• 2 tablespoons butter (divided)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 pint of grape tomatoes, halved
• 1/4 cup dry white wine
• 1 & 1/2 cups heavy cream
• 1 & 1/2 cups cheese mixture (blend of Parmesan, Fontina, and Pecorino Romano)
• 4 ounces herbed goat cheese
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 pound cooked fettuccine

Directions:

• Cook fettuccine al-dente
• Rinse chicken and pat dry 
• Pound flat 
• Sprinkle blackening spice heavily over the chicken 
• Heat olive oil and 1 tablespoon of butter over medium heat 
• Cook chicken until dark on both sides and cooked through 
• Set chicken aside 
• Deglaze pan with wine - 1 to 2 minutes 
• Add garlic and tomatoes and saute for 1 to 2 minutes 
• Reduce heat to medium-low and pour in heavy cream, stir constantly for 1 minute 
• Add salt, pepper, and butter
• Continue to stir while simmering for 3 to 4 minutes 
• Remove from heat 
• Add cheese and stir until smooth
• Pour fettuccine onto sauce add chicken and combine 
• Serve 

If you want it vegetarian just leave out the chicken or sub in some tofu.  Alex liked it but thought there was too much sauce.