This is by far my favorite recipe to cook! Now this is not a recipe for a college students average night because it is not very cheap and definitely not a quick meal to cook. However, every once in a while something worth celebrating comes about and deserves a dinner with a extra attention and this is definitely a meal for that kind of night!This was the first elaborate dinner I ever cooked, I ran into a few issues during the experience but it ended up turning out spectacular!The first issue was finding everything in the grocery store... This was quickly resolved by asking a worker for help, do not be shy to ask for help when cooking something new. It is well worth it!The next issue was the wording of the directions, I did not know what it meant to "deglaze the pan with white wine" however it is quite simple, you just pour it in! The rest is simple, it just takes time and a little commitment. So, when a special occasion arises and a nice dinner is deserved, give this one a whirl. I promise it will not disappoint. Ingredients:4 (5 oz) boneless, skinless chicken breasts1 cup blackening spice2 tablespoons extra-virgin olive oil3 tablespoons minced garlic1 cup roughly chopped marinated sun-dried tomatoes1/4 cup white wine3 cups heavy cream3/4 cup grated Parmesan1 teaspoon sea salt1 teaspoon ground black pepper1 pound cheese tortellini1/2 cup sliced scallions Directions: Preheat the oven to 350ºF. Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165ºF on an instant-read thermometer. Slice in strips on the bias and set aside. In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half. When the cream sauce is to desired consistency, stir in ½ cup Parmesan, salt, pepper, and pasta. Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining ¼ cup Parmesan. This recipe was found at keyingredients.com
Ingredients:4 (5 oz) boneless, skinless chicken breasts1 cup blackening spice2 tablespoons extra-virgin olive oil3 tablespoons minced garlic1 cup roughly chopped marinated sun-dried tomatoes1/4 cup white wine3 cups heavy cream3/4 cup grated Parmesan1 teaspoon sea salt1 teaspoon ground black pepper1 pound cheese tortellini1/2 cup sliced scallions
Directions:
Preheat the oven to 350ºF.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat.
Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165ºF on an instant-read thermometer.
Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil.
Add garlic and lightly caramelize.
Then add the sun-dried tomatoes and the chicken slices.
Deglaze the pan with the white wine.
Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in ½ cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining ¼ cup Parmesan.
This recipe was found at keyingredients.com
By: Alexandra Hensen