This Is Alimony Alfredo. It Features Blackened Chicken, Blac

• temps total: 13 minutes

Ingrédients

1 lb boneless skinless chicken breasts

Nomad Blackened Seasoning (low sodium)

Salt (light)

1 box Fettuccine Pasta

1 pint heavy whipping cream

1 stick Kerrygold Garlic Herb Butter

1 block (5-6oz) Parmesan cheese, grated

6 - 8 cloves garlic, minced

½ cup Kim Crawford Sauvignon Blanc

Red pepper flakes

Fresh parsley

Oil for searing

Instructions

Bring a large pot of salted water to a boil.

Butterfly chicken breasts and pound flat, pat dry, lightly salt, then heavily coat with Nomad Blackened Seasoning.

Heat a skillet over medium-high heat with oil. Sear chicken 2 minutes per side until blackened and fully cooked (165°F).

Remove chicken and set aside.

Do not clean skillet.

Drop pasta into boiling water and cook 8-10 minutes until al dente.

In the same skillet over medium heat, add stick butter and minced garlic. Sauté 30 seconds until fragrant.

Deglaze the pan with ½ cup Sauvignon Blanc, scraping up the browned bits. Simmer for 2 minutes.

NOW TURN OFF THE HEAT! Wait till ( almost room temp) then add heavy cream, parmesan and mix thoroughly. Bring it to a simmer while mixing until smooth and creamy. “This keeps the sauce from separating. “

Transfer cooked pasta directly into sauce using tongs. Toss to coat.

Slice blackened chicken and place over pasta. Finish with parsley and red pepper flakes.

Serve hot.