Cajun Chicken Alfredo

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INGREDIENTS:

Salt

1 pound penne or other small pasta

Ingredients :

2 cups broccoli florets

1 pound boneless, skinless chicken breast cutlets

2-3 tablespoons Cajun seasoning (see notes)

2 tablespoons olive oil

2 tablespoons butter

3 cloves garlic, minced

1/2 cup dry white wine

2 cups heavy cream

2 cups (8 ounces) Wisconsin parmesan cheese, shredded

Salt and pepper

DIRECTION:

step 1:

Heat oven to 200°F. In a large pot, bring 4 quarts salted water to boil.

step 2:

Add pasta and cook until al dente, about 9 minutes. Drain pasta, reserving cooking water. Set pasta aside.

step 3:

Return cooking water to boil. Add broccoli; boil until just tender and bright green, about 2 minutes. Plunge immediately into a bowl of ice water. Drain and set aside.

step 4:

Meanwhile, sprinkle both sides of chicken generously with Cajun seasoning.

step 5:

In a large skillet, heat oil until shimmering. Arrange chicken in a single layer and sauté, flipping once, until temperature on internal thermometer reaches 155°F, about 5 minutes per side. Remove from skillet, cover with foil and transfer to the oven to keep warm.

step 6:

Wipe skillet with a paper towel and return to stove. Over medium-high heat, melt butter and heat until foaming. Stir in garlic; sauté until fragrant, about 30 seconds.

step 7:

Whisk in wine; bring to simmer. Simmer until sauce has reduced by half, about 2 minutes.

step 8:

Whisk in cream; simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season with salt and pepper.

step 9:

Add reserved pasta to skillet and toss gently to coat. Arrange broccoli over pasta; top with chicken and garnish with additional parmesan cheese. Serve immediately.

Notes:

To make your own Cajun Seasoning: Combine 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 tablespoon paprika, 1 tablespoon salt, 1/2 tablespoon black pepper, 1/2 tablespoon cayenne pepper, 1/2 tablespoon dried thyme, and 1/2 tablespoon onion powder.

To get a head start: The pasta can be cooked in advance, refrigerated, and refreshed in hot water just before serving. The broccoli can be blanched and shocked in ice water in advance; simply store in the refrigerator in cold water. The Cajun seasoning can be made anytime.

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