I have seen this recipe pop up in my Google Reader multiple times in the last few weeks and took that as a sign that I needed to make it soon. I thought it would be the perfect meal to celebrate ‘Fat Tuesday’.
Even though I modified the recipe to include soy ingredients instead of dairy, this was still wonderfully rich and delicious! My changes are in italics. Original recipe – Guy Fieri.
4 Boneless, skinless chicken breasts
1C. Blackening spice (I didn’t use nearly this much – maybe 1/4C. total)
2T. Olive oil
3T. Garlic, pressed
1C. Chopped marinated sun-dried tomatoes (I only used 1/2C.)
1/4C. White wine
3C. Heavy cream (I used original flavor soy milk)
3/4 cup grated Parmesan (I used soy Parm.)
4T. Dairy-free sour cream (The original recipe did not call for sour cream, but I added it to our dairy-free version to add extra creaminess)
1t. Sea salt
1t. Freshly ground black pepper
1lb. Cooked fettuccine
1/2C. Sliced scallions
Preheat the oven to 375 degrees F.
Dredge the chicken breasts in the blackening spice (I liberally dusted the chicken instead of dredging) and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 160 degrees on a meat thermometer. Set aside.
In a saute pan over medium heat, add olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the sliced chicken (I waited and added the chicken in at the end to avoid over cooking). Add white wine and heavy cream. Increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2C. Parmesan, salt, pepper, and pasta (I also added another teaspoon or two of the blackening spice to bring the flavors together).
Nest the pasta on large rimmed plates, (add sliced chicken) pour sauce over pasta, and garnish with scallions and the remaining 1/4C. Parmesan.
Husband Rating – 4.5 out of 5 – “You can hardly taste the soy – this stuff is awesome!”