Cajun Inspired Chicken Alfredo with Sundried Tomatoes & Fettucine Pasta
- Prep time: 20
- Calories: 820
- 2 Chicken Breast
- 2 Teaspoons of Cajun Spice Mix
- 30 Grams of Sundried Tomatoes
- 1 Spring Onion
- 1 Garlic Clove
- 1 Tablespoons of Butter (pantry)
- 1 250 Gram Pack of Fettucine No.81
- 100 Grams of Whipping Cream
- 0.25 Cups of Parmesan (Shredded)
Prepare Chicken & Ingredients:Heat a large pot of salted water. Wash the fresh produce. Pat dry chicken with a paper towel then cut into bite size pieces. Place chicken and Cajun spice mix in a bowl and toss to thoroughly coat. Mince sundried tomatoes. Thinly slice the spring onion. Thinly slice the garlic.
Cook Chicken:In a large pan over medium heat, sauté chicken, stirring frequently. Add half the butter until chicken is tender and cooked through, about 5 minutes.
Cook Pasta:In the meantime, add pasta to the pot of boiling water. Cook for 5 minutes. Once cooked, drain and set aside. Drizzle lightly with olive oil to prevent the pasta from sticking.
Create Creamy Sauce:Reduce heat, add remaining butter, sliced garlic, and ½ the spring onion. Gently cook for about 1 minute. Add whipping cream, ¾ of the minced sundried tomatoes. Simmer gently for about 2 to 3 minutes until the sauce reaches a creamy consistency. Taste, then season with cracked pepper and salt.
You Plate It:Pour creamy sauce over pasta. Toss with parmesan cheese and top with remaining sundried tomatoes and sliced spring onion. Enjoy!