4 5-ounce boneless, skinless breasts (about 1 1/4 pounds)
1/2 cup Blackening Spice rub (recipe below)
2 tablespoons olive oil
3 tablespoons minced garlic
1/4 cup white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 pound fettuccine
3/4 cup grated Parmesan cheese
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/4 cup thinly sliced green onion, for garnish
1. Preheat the oven to 350F. Bring a large pot of salted water to boil. Heat a large cast-iron skillet over very high heat.
2. Dredge the chicken breasts in the spice mix. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
3. Transfer the chicken to a baking sheet and place in the oven for 10 minutes or until the internal temperature of the chicken reaches 165F on an instant-read thermometer.
4. Remove from the oven and slice the chicken into strips on the bias.
5. In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer, and cook until the sauce is reduced by half. Add the sun-dried tomatoes, and chicken slices.
6. Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
7. When the sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the salt, pepper and pasta.
8. To serve, toss the pasta with the sauce on large rimmed plates. Garnish with 1/4 cup green onion and the remaining 1/4 cup Parmesan.
Blackening Spice Rub
2 tablespoons salt
1 tablespoon granulated garlic
1 tablespoon freshly cracked black pepper
2 teaspoons ground white pepper
2 teaspoons onion powder
2 teaspoons ground cumin
1 teaspoon cayenne
3 tablespoons paprika
1. Combine all the ingredients and store in tightly sealed container in a cool place until needed, for up to 6 months.
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