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Blackend Chicken Alfredo Diablo


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Prep time:     Cook time:     Total time:     Yield: 4 servings

Blackend Chicken Alfredo Diablo Picture
Quick, easy, full of flavor, and real rich. The hot peppers in this Chicken Alfredo add plenty of color, and just a touch of heat. Serve this with a side salad dressed with oil and vinegar to help cut the richness of this Blackened Chicken Alfredo.
1.    Slice each chicken breast in half, making 2 thinner pieces. They'll take less time to cook, and will be easier to eat later. Season both sides of the chicken liberally, with Blacken and salt. Cook the Chicken in a med/hot Teflon fry pan large enough to hold all of the ingredients later. When the chicken is done, set it on a plate and cover with aluminum foil to keep warm.

2.    While the chicken is cooking cook the pasta. Add 2 tablespoons of salt to 4 quart water, bring to a boil, then add the pasta. Stir often to keep the pasta from sticking together.

Ron's Note:
The standard rule of thumb is 4 quart water to 1 pound of pasta. I cooked the whole pound of pasta in 3 quarts of salted water. All you've got to do it stir it more often to keep it from sticking together.

After the pasta returns to a boil, the starch in the pasta will create foam. To minimize this foam, add a little vegetable oil to the water when it foams. You see the foam instantly go away.

3.    While the pasta and chicken are cooking, you can begin chopping the peppers and onion. I used a mix of colors to help the look of the finished dish.

4.    After the chicken is cooked, wipe out the pan, add more butter and oil, turn the pan to medium, and add the chopped onion and peppers. Cover and cook until the onions are translucent.

Add the Pinot Grigio, turn the temperature to high, and reduce the wine, uncovered until it's almost gone. Don't worry, it's left it's flavor with the vegetables. Turn the heat to med/high, add the Whipping Cream, the Ricotta, and the Cheese. Cook until the sauce has thickened. Add the pasta and stir it around until it's all covered with the sauce.

Taste and adjust with additional wine, if the sauce is too thick, or more cheese if the sauce is too thin.

5.    Add the rough chopped parsley, toss it one more time, and serve with a piece of sliced chicken on top. And a little more parsley as a garnish.

Ron's Note:
When slicing the chicken, slice it across it's grain. It'll make it easier to cut the slices with a fork while eating.

One Last Note:
I call this "El Diablo" instead of "Fiery" because the cream sauce steals the heat from the peppers. You've got to double the peppers, or use hotter peppers to make this a "Fiery" dish.

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