Ingredients

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine

1/2 cup sliced scallions

Instructions

Preheat the oven to 350 degrees
F.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over
very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or
until internal temperature of chicken reaches 165 degrees F on an instant-read
thermometer. Slice in strips on the bias and set aside.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic
and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze
the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and
reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper,
and pasta.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions
and the remaining 1/4 cup Parmesan.