BLACKENED CHICKEN ALFREDO

BLACKENED CHICKEN ALFREDO



2 boneless chicken breast, cut in half
1 cup diced red bell pepper
1 cup chopped scallion
1 cup button mushroom
1-pint heavy cream or light cream
4 tsp. butter
2-4-oz. grated Parmesan cheese
2 Tbsp. olive oil
salt and pepper
Cajun spices, to coat chicken
1 lb. penne pasta


Pound chicken breast with meat tenderizer; coat both side of breast with Cajun Spices.

Heat cast iron pan or any heavy frying pan over medium heat. Place ½ tsp. butter under and ½ tsp. butter on top of each breast; cook each side for 4 minutes or until blackened; set aside.

In hot frying pan, place 2 Tbsp. olive oil, add vegetables, and sauté 2 minutes. Meanwhile, slice cooked chicken breast into long strips and add to vegetables. Add cream, remaining butter and Parmesan cheese.

Stir constantly over medium heat for 2-4 minutes.

Sauce will thicken, add salt and pepper to taste.

Toss with Penne Pasta and serve.