Aunt Therese’s Cajun Chicken Alfredo

• 4 boneless skinless chicken breasts
• blackened spice rub-see below
• 2 tablespoons olive oil
• 3 tablespoons minced garlic
• 1/4 cup dry white wine
• 3 cups heavy cream
• 1 cup chopped sun dried tomatoes
• 1 pound fettuccine
• 3/4 cup grated Parmesan
• 1 tsp. fine sea salt
• 1 tsp. black pepper
  

Blacked spice rub:

• 1 tablespoon granulated garlic
• 1 tablespoon black pepper
• 1/2 tablespoon salt
• 2 tsp. ground cumin
• 2 tsp. granulated onion
• 1 tsp. cayenne pepper
• 1 tsp. Italian seasoning
• 1 tsp. paprika
• 1/2 tsp. chili powder

1. Bring pot of salted water to boil.
   Heat a large cast iron skillet (if you have or regular skillet) over high heat.
2. Dredge chicken in spice rub and cook in skillet until done.
3. Remove chicken from skillet temporarily and heat olive oil in same skillet, add garlic and cook at low heat for 2 min, stir in wine and scrap bits off bottom of pan.
4. Pour in heavy cream, bring to simmer and cook until sauce is somewhat reduced and then add sundried tomatoes and chicken (cut up into slices).
5. Meanwhile cook fettuccine per box directions and add to chicken/cream mixture in skillet and then add Parmesan. Salt and pepper to taste.

Notes: Recipe source ~ From Guy Fieri – The Food Network

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