BLACKENED CAJUN CHICKEN FETTUCINE ALFREDO
I got the original recipe from Guy Fieri via Food Network, but then I made a few changes/additions of my own. (Picture shown served with Jimmy's Favourite Garlic Bread.)

4 (5-ounce) boneless, skinless chicken breasts
blackening spice
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup sun-dried tomatoes, roughly chopped
1 cup mushrooms, sliced
¼ cup white wine
3 cups heavy cream
¾ cups fresh, grated Parmesan cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
½ cup sliced scallions

Preheat the oven to 350ºF.

Pat chicken dry, then generously coat both sides with blackening seasoning, using your fingers to press seasoning into chicken. In a very hot skillet, "blacken" both sides of the chicken over a high heat. Then put chicken in the oven for about 10 minutes, or until internal temperature of chicken reaches 165ºF on an instant-read thermometer. Let cool, then slice in strips on the bias and set aside.

In a large saute pan or skillet, over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes, mushrooms, and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in ½ cup Parmesan, salt, and pepper.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining ¼ cup Parmesan.