cajun chicken alfredo.

Cooking for one can be tough. There are so few cooking books for single servings (at least that I’ve found – suggestions are welcome!) and for as many blogs and websites, I’ve yet to come across a good one for people cooking for one.

So I’m always stuck trying to divide everything (and I’ll be the first to admit me and math don’t get along…) But the other option is leftovers and well, I hate leftovers. I don’t want to eat the same thing two days in a row (unless it’s Mexican and in that case I can eat it every day.)

Anyway, I’m rambling. Here’s a successful math problem. Cajun chicken alfredo for one.

Cajun Chicken Alfredo
(adapted from Comfortably Domestic)

Ingredients

  • 1 boneless skinless chicken breast
  • cajun blackening spice
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 garlic clove
  • 1/2 c. chopped tomatoes
  • 1/8 c. white wine
  • 3/4 c. heavy cream (or half and half)
  • 1 c. grated parmesan
  • salt, pepper, nutmeg
  • chopped basil
  • 1 cup fettuccini

How-To:

1.  Cook fettuccine, set aside
2. Sprinkle chicken with blackening spice
3.  Heat butter and olive oil in a skillet. Cook chicken until brown and seared on each side.
4.  Slice chicken and set aside.

For sauce:

1. Deglaze the pan with the white wine, whisk up all the brown bits
2. Add chopped garlic and tomatoes to the pan, saute until caramelized
3. Reduce heat to medium-low and pour cream into the pan, stiring constantly
4. Add salt, pepper and remaining butter
5. Stir for 3-4 minutes until cream reduces slightly
6. Add the cheese and toss in pasta
7. Before serving, sprinkle with parsley.

Bon Appetit single friends!

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