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| Blackened Chicken Alfredo |
| Makes 1 Serving |
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| Ingredients for Chicken Alfredo |
6 oz of Chicken
1 tsp Paul Prudhoome’s Blackened Red
Fish Magic
2 oz vol Heavy Cream
4 oz vol Asiago Cream Sauce
tbsp Asiago, shredded
1 tbsp Parmesan, shredded
10 oz vol Fettuccine, cooked
5 ea Broccoli Florets, medium, blanched
1/4 Roma Tomatoes, Diced 1/4”
1/2 tsp Salt and Pepper mix
1 tsp Parmesan, shredded
1/4 tsp Paul Prudhomme’s Blackened Red
Fish Magic
1/2 tsp Parsley, chopped
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| Method for Chicken Alfredo |
• Season each side of chicken with 1/2 tsp. Red Fish
Magic. Drop chicken on grill.
• When chicken is cooked 3/4 of the way, add
Asiago Cream Sauce, Heavy Cream, and Shredded
Parmesan and Asiago. cheeses to a sautéed pan.
Bring to a simmer. Continue to cook chicken.
• While sauce is heating, drop pasta into pastalator.
• Drop broccoli into pastalator.
• Remove chicken from grll and julienne, slice 1/4.
• Add diced tomatoes and the blackened chicken
to the Asiago/Heavy cream sauce mixture, season
with salt and pepper, toss to coat. Bring to a
simmer.
• Drain pasta, add pasta to sauce, toss to make sure
that pasta is fully coated.
• Drain broccoli.
• Place pasta in bowl, place broccoli florets around
intrerior rim of bowl at clock positions 12:00, 3:00,
5:00, 7:00, and 9:00.
• Garnish pasta with shredded Parmesan, Paul
Prudhomme’s Blackened Red Fish Magic and
chopped parsley. Serve.
Note: Do not preheat sauce pan. Sauce should be
slightly thick to creamy, to coat pasta and ingredients. |
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