Kitchen Adventures (Modified Blackened Chicken Alfredo recipe)
I've been experimenting with different recipes lately, and figured that I should write down my successes somewhere so they don't get lost.
This recipe (Chicken Lazone) seemed like a really great starting point for a theme. When I made it the sauce turned out way too runny, but that could have been a couple factors including: 1. too little chicken, 2. too little heat, 3. the author likes a runnier sauce than me.
So I decided to take the idea of chicken covered in spice, cooked in butter, cream sauce made with drippings and run with it.
To make my version you need:
1 mountain blackening seasoning
4 boneless chicken breast pieces or tenders
1/2 jar of prepared alfredo sauce (the cheap stuff is fine)
2 tbsp butter + 1 tbsp butter
1/4 cup extra dry white wine (I use vermouth in everything)
1 package fresh tortellini (preferably roasted garlic and cheese, but any non-meat kind will do)
1. Completely cover chicken pieces in the seasoning of choice.
2. Start cooking tortellini.
3. Melt 2 tbsp butter in pan over pretty darn hot but not highest heat. Add chicken and cook, untouched for 4 minutes per side.
4. While chicken is cooking, warm up the prepared alfredo sauce and melt that extra 1 tbsp of butter in a small pot.
5. Remove chicken from pan, put on plates.
6. Pour wine in the pan, stirring with a spatula to scrape up all the chicken bits and seasoning. Reduce some.
7. Tortellini ought to be done by now, dump them on the plates with the chicken.
8. Pour warmed, buttered, alfredo sauce in the pan with the drippings. Stir to combine, and heat until thick and creamy. This should only take a minute or two since the sauce doesn't start very runny.
9. Pour the sauce over the chicken and pasta.
10. Do not wait. Devour immediately.
This might be a kind of terrible lazy way to make a meal, but it turned out extra delicious so I thought I would share. :)
This recipe (Chicken Lazone) seemed like a really great starting point for a theme. When I made it the sauce turned out way too runny, but that could have been a couple factors including: 1. too little chicken, 2. too little heat, 3. the author likes a runnier sauce than me.
So I decided to take the idea of chicken covered in spice, cooked in butter, cream sauce made with drippings and run with it.
To make my version you need:
1 mountain blackening seasoning
4 boneless chicken breast pieces or tenders
1/2 jar of prepared alfredo sauce (the cheap stuff is fine)
2 tbsp butter + 1 tbsp butter
1/4 cup extra dry white wine (I use vermouth in everything)
1 package fresh tortellini (preferably roasted garlic and cheese, but any non-meat kind will do)
1. Completely cover chicken pieces in the seasoning of choice.
2. Start cooking tortellini.
3. Melt 2 tbsp butter in pan over pretty darn hot but not highest heat. Add chicken and cook, untouched for 4 minutes per side.
4. While chicken is cooking, warm up the prepared alfredo sauce and melt that extra 1 tbsp of butter in a small pot.
5. Remove chicken from pan, put on plates.
6. Pour wine in the pan, stirring with a spatula to scrape up all the chicken bits and seasoning. Reduce some.
7. Tortellini ought to be done by now, dump them on the plates with the chicken.
8. Pour warmed, buttered, alfredo sauce in the pan with the drippings. Stir to combine, and heat until thick and creamy. This should only take a minute or two since the sauce doesn't start very runny.
9. Pour the sauce over the chicken and pasta.
10. Do not wait. Devour immediately.
This might be a kind of terrible lazy way to make a meal, but it turned out extra delicious so I thought I would share. :)