Ingredients

The following ingredients have 4 Servings
  • BLACKENED CHICKEN BREAST
  • 3 - chicken breast
  • 3 tablespoon(s) butter
  • 1 tablespoon(s) smoked paprika
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) onion powder
  • 1 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) cayenne pepper
  • 1/4 teaspoon(s) black pepper
  • 1/4 teaspoon(s) thyme, dried
  • 1/2 teaspoon(s) oregano, dried
  • FETTUCCINE ALFREDO
  • 1/4 cup(s) butter
  • 3 - garlic cloves, minced
  • 1 cup(s) heavy cream
  • 1/8 teaspoon(s) black pepper
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) Parmesan cheese
  • 6 ounce(s) fettuccine pasta

Instruction

  • Pat the chicken breast dry with a paper towel.
  • Mix all the seasonings together and pat onto the dry chicken breast on both sides.
  • Heat butter in a skillet. Once hot, add the chicken one by one and cook for 3 min each side.
  • After the chicken is seared, bake for an additional 30 min at 375 F.
  • FETTUCCINE ALFREDO: Melt the butter over medium heat. Add minced garlic cook for 3-4 min until garlic is slightly brown.
  • Slowly pour the heavy cream into the butter garlic mixture.
  • Add the black pepper, salt, and Parmesan cheese. Cook for 5-8 min or until thick.
  • If it still looks runny after 8 min, turn the burner off and let it cool slightly on the burner. It will thicken up.
  • Cook pasta according to directions and toss with Alfredo sauce.
  • Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.