by Chef Dief
4 chicken breasts
Paul Prudhomme‘s blackened seasoning
1 quart of heavy whipping cream
One cup of grated Parmesan cheese
Olive oil
Chopped garlic
Salt and pepper
Fettuccine noodles
Chop the breasts in bite-size pieces and cover with the spice mix and let marinade for 30 minutes.
In a large saucepan, add 2 tablespoons of olive oil into the minced garlic and immediately add chicken. Brown chicken on a high flame, stirring a lot.
Start the boiling water and boil the fettuccine to al dente. When the chicken is browned and cooked, add heavy whipping cream, bring to a boil, add cheese, and 3 tablespoons of the Paul Prudhomme seasoning mix, stirring constantly until cheese melts and sauce thickens, add fettuccine and serve.
BON APÉTIT …
Chef Dief
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