Tyler's Blackened Chicken Alfredo

This is one of my favorite dishes that Tyler makes. Rachel will like it because it involves pounding chicken breasts.

• 3 skinless, boneless chicken breasts
• 2 tablespoons butter or margarine
• 1 container Chef Paul Prudhomme’s Poultry or Blackened Steak Magic
• 3 servings pasta (recommended: bowties or linguine)
• 1 jar Trader Joe’s Alfredo sauce
• Vegetables of your choice (recommended: fresh peas, broccoli, or halved cherry tomatoes)

Boil water and cook pasta, following directions on box. Pound chicken breasts to even thickness. Melt butter/margarine in microwave and brush it on both sides of the chicken. Coat both sides of chicken with seasoning. Preheat oven to 400 degrees. Heat dry cast iron skillet (on high) to smoking point.* Place chicken in pan (do not crowd) and sear for approximately 3 minutes on each side. Finish cooking chicken by placing cast iron pan (with chicken) in oven for approximately 5 minutes. While chicken is cooking, heat alfredo sauce. Slice chicken into about 1/2” thick slices, and serve with vegetables over hot pasta tossed in alfredo sauce.

Note: If you do not have a cast iron pan, you can alternatively make this dish by searing the chicken in a hot frying pan, and then moving it to a glass baking dish to finish cooking it in the oven.

Serves 4.