https://tops.ads.webstophq.com/Recipes/Detail/8999/
Yield: 6 servings
1 | pound | fettuccine pasta | |
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2 | pounds | boneless skinless chicken breast | |
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2 | tablespoons | Cajun spice, divided | |
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3 | tablespoons | oil | |
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2 | cups | white wine | |
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2 | cups | chicken broth | |
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1 1/2 | cups | crushed tomatoes | |
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1 1/2 | cups | heavy cream | |
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1/2 | cup | scallions | |
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fresh parsley for garnish | |||
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Add salt to a gallon of water (the water should taste like the ocean).
Bring water to a boil, add pasta and cook until pasta is done, soft but not mushy, ("al dente" to the bite).
Strain cool and set aside.
Season chicken breast with 1 tablespoon cajun seasoning.
Add oil to pan and heat. Sear the chicken in a hot pan until done or the internal temperature reaches 165 degrees.
In a separate pan, add white wine. Heat for 1 minute then add chicken broth, crushed tomatoes, 1 tablespoon Cajun spice and heavy cream; bring to a boil and reduce by half.
Allow the chicken to rest for 2 minutes then slice and add to pasta. Toss and add scallions.
Add more cream if it's too spicy.
Serve in a bowl and sprinkle with fresh parsley.
Photo and food styling by Tops Marketing Department
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/8999/
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