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Jason's Flame Grilled Cajun Chicken Alfredo
Entree |
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10 oz. RONZONI Fettuccine, uncooked
4 boneless chicken breasts
Cajun seasoning (preferably Emeril’s Bayou Blast)
Sauce-1/2 cup (1 stick) butter or margarine, softened
1 cup (1/2 pt.) whipping cream
1 cup fresh Parmesan cheese
2 Tbls. parsley
1 Tbls. of granulated garlic
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Sauce
Combine 1/2 cup (1 stick) butter or margarine, softened, 1 cup (1/2 pt.) whipping cream (heated), 1 cup fresh Parmesan cheese, 2 tablespoons parsley, 1 tablespoon of granulated garlic.
Grill boneless chicken breasts. While cooking, add cajun seasoning according to taste. Cook pasta according to package directions. Drain well; place in bowl large enough for tossing. Add sauce to mixing bowl. Toss until pasta is well coated. Cover over chicken. Salt and pepper to taste.
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Preparation Time: 30 minutes |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Jason Lindsey ( Amazing Chef Newburgh, IN)
Indiana
United States |
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| This recipe has been viewed 7934 times. |
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