Dennis is a huge fan of blackened meat. And by blackened, I don’t meant burnt (that would be me that likes burnt meat), I mean meat that’s been rubbed with spicy blackening seasoning. So when I ran across this recipe, I knew it would be perfect for Father’s Day. It was perfectly suited for him, is impressive, but simple to prepare, which is pretty much a requirement for all the recipes I make these days. It was incredibly delicious, and I would make it again, and again, and again.
Blackened Chicken with Roasted Garlic Alfredo
2 boneless skinless chicken breasts
1 tablespoon blackening seasoning
1 (10 oz) container Buitoni Light Alfredo sauce
1 tablespoon roasted garlic
8 oz bowtie pasta, cooked to al dente & drained
Drizzle olive oil over chicken breasts to lightly coat. Sprinkle blackening seasoning liberally over both sides of the chicken. Heat skillet on medium-high and cook chicken 3 minutes on each side. While chicken is cooking, heat Alfredo sauce and roasted garlic. Add pasta and toss; divide between two dishes. Slice chicken and place on top of pasta. Sprinkle with Parmesan cheese, if desired.
Veronica’s notes: In a pinch, you can sprinkle in some garlic powder to taste instead of the roasted garlic. Also, Bertolli’s jarred light alfredo works great for this recipe if you can’t find the fresh stuff.
Recipe source: Plain Chicken
Here’s the card I made for Dennis this year. It may be my favorite card I’ve ever made. :) He loved it!