Blackened Fresh Chicken Alfredopomodoroitaliano

Here's Pato's take on Chicken Alfredo. Kacey isn't a huge fan of the heavy, rich, way too much alfredo that you get in most restaurants; so here's how we make it.

You'll need:
Chicken breast
Blackening seasoning
Penne pasta
Fresh tomatoes
Fresh spinach
Alfredo sauce (it can be from the bottle, but pick one that isn't loaded with fat) We found some roasted red pepper stuff that was good and not super fatty.



Step 1:
Butterfly the chicken breast so it's 1/2" thin or so and sprinkle plenty of blackening seasoning on both sides. The more seasoning, the spicier the final result!! Cook in a hot sautee pan with a little olive oil.

Step 2:
Cook the penne pasta. 'Nuff said.

Step 3:
Dice the tomatoes and run a knife through the spinach to make it a little smaller.

Step 4:
When the chicken is done, let it rest for a minute or two and then slice it nice and thin.

Step 5: (where the magic happens)
Get a clean sautee pan nice and hot and add a few ounces of your alfredo sauce. You just want enough sauce to coat the ingredients, not to form a big pool of the stuff on the plate. Throw in some penne pasta, chicken and spinach. Toss together and cook for 30-45 seconds, just until it's nice and hot, not until the spinach is nasty!! Dump it onto the plate (Pat cooks each portion separately so you feel like your eating at Macaroni Grill!) and top with the diced tomatoes.

Serve with garlic bread and chocolate milk. It's nice, tasty and not as heavy as most Alfredo dishes so you can eat the whole plate!




Bon Apetite!!!