Cajun Chicken Alfredo
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Spicy, creamy, bright, and decadent; this is a perfect meal for a special occasion.
4 small or two large boneless skinless chicken breasts
1 1/2 Tbsp. Emeril’s Essence Creole Seasoning
2 Tbsp. butter, divided
1 Tbsp. olive oil
3-4 cloves garlic, finely chopped
1/2 pint grape tomatoes, halved
1 red Bellafina pepper, sliced
1 yellow Bellafina pepper, sliced
1 orange Bellafina pepper, sliced
1/4 to 1/2 cup dry white wine
1 1/2 cup heavy cream
1 to 1 1/2 cup freshly grated Parmigiano-Reggiano cheese
3 oz. Neufchâtel cheese
pinch of ground nutmeg
1 lb. whole wheat linguine or fettuccine
salt and pepper, to taste
A small handful of fresh flat-leaf parsley, chopped
Place the chicken in a large zip-lock bag and seal it shut so that you don’t get raw chicken everywhere. (Gross.) Pound each chicken breast out until it’s about 1/2 inch thick.
Set the chicken on a clean plate and season both sides with the Cajun seasoning.
In a large skillet, heat 1 Tbsp. of butter and 1 Tbsp. of olive oil over medium to medium-high heat. Once the pan is hot, add the chicken and cook until golden brown on one side. (It will lift up easily when it’s ready to be flipped!)
Flip the chicken to sear the other side for a minute or two, and then turn the heat down and cover the pan with a lid so that the chicken finishes cooking through.
Bring a pot of water to boil for the pasta and cook the pasta according to the package directions.
When the chicken is done cooking, set the chicken aside on a cutting board to rest while you start cooking the pasta and the sauce.
Add the remaining 1 Tbsp. of butter, peppers, and cherry tomatoes to the skillet that you cooked the chicken in. Sautée for a couple of minutes until the vegetables start to get tender. Add the garlic and cook for a minute or two more.
Deglaze the pan with the white wine, whisking up all of the flavorful brown bits off the bottom of the skillet. Simmer until the wine reduces slightly.
Add the cream and let the sauce bubble until thickened, about 6 to 8 minutes. Season with salt, pepper, and a hint of nutmeg.
Add the two cheeses to the pasta and stir until melted and smooth. Remove from heat.
Using tongs, toss all of the cooked pasta with all of the sauce and vegetables.
Slice the chicken thinly against the grain (or chop it to make it easier to eat) and serve on top of the pasta. Garnish with the fresh parsley and extra Parmigiano-Reggiano cheese.
Slightly adapted from eatingwithemmylou.com