Fettuccine Alfredo with Blackened Chicken

First the chicken....you can make the spice mix ahead and put it your pantry, I really don't remember where it came from other than it was a freezer meal book because you could freeze your chicken and keep the spices separate until you were ready to use them.

Blackened Chicken Breasts

Spice Mix:
2 tsp paprika 1 tsp onion powder
1 tsp garlic powder 1/4 tsp cayenne pepper
1/2 tsp white pepper 1/2 tsp black pepper
1/2 tsp salt 1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves

Brush about one tbsp melted butter on each chicken breast - use as little or as much chicken as you would like. Then brush / shake on 1 tbsp spice mixture per chicken breast. Drizzle a little oil in a skillet cook med heat about 10 min per side or until done. You could also send the hubby out to BBQ this little one up while you make the fettuccine. I like to cook the chicken a little earlier in the day so its already done - makes my dinner cooking a little easier. You could slice this and use it in your pasta or just use it as a sandwich in a roll.

Alfredo Pasta - this is my own take on this sauce to make is slightly lighter than the heavy cream versions

1/2 stick butter 1 box fettuccine
2 cups whipping cream 1/2 cup milk
1/8 tsp garlic powder 1/8 tsp black pepper
1/3 cup three cheese blend - Romano, Parmesan, Asiago or just use Parmesan
2 c. chopped broccoli (optional)

Melt butter in medium saucepan over medium heat. Add the cream, milk, garlic powder, and black pepper to the butter and simmer for 10-12 minutes or until thick. At the same time bring your water to boil and cook the pasta according to the box directions, about 4-5 min before the pasta is done, add the broccoli to the water. When the Alfredo sauce has thickened to your desired consistency add the 3 cheese blend. Drain the pasta and broccoli mixture the add to the sauce. Place on the plates and then add the blackened chicken on top.

Karley