recipe from Comfortably Domestic
INGREDIENTS:
4 small boneless, skinless chicken breasts
1 1/2 TBS cajun blackening spice
2 TBS butter, divided
1 TBS olive oil
2 garlic cloves, minced
1 cup grape tomatoes, halved
1/4 cup dry white wine or chicken broth
1 1/2 cup heavy cream
1 1/2 cup good quality, freshly grated Italian cheese (blend of Asiago, Parmesan, and Fontina)
3 ounces herbed goat cheese, crumbled
1 tsp salt
1/2 tsp pepper
1 pound cooked fettuccine
pinch of ground nutmeg, for serving
chopped parsley, for serving
DIRECTIONS:
For Chicken:
The website gave detailed instructions on how to cook the chicken but I just pounded out, seasoned it with the cajun seasoning, and grilled it. :)
For Sauce:
The website gave detailed instructions on how to cook the chicken but I just pounded out, seasoned it with the cajun seasoning, and grilled it. :)
For Sauce:
1. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
2. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
3. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
4. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
5. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
6. Pour the fettuccine onto the sauce, and top with the sliced chicken. Toss the pasta and chicken into the sauce with tongs, until well combined. Turn tossed pasta into a large serving bowl. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
2. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan—whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
3. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
4. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
5. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
6. Pour the fettuccine onto the sauce, and top with the sliced chicken. Toss the pasta and chicken into the sauce with tongs, until well combined. Turn tossed pasta into a large serving bowl. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
Serve immediately.
*I had to make a few adjustments to this dinner but it still turned out great! I halved this recipe for our family and it was plenty. I actually grilled the chicken which was yummy! I used chopped roma tomatoes and omitted the goat cheese because I forgot to buy it. :) 
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