A meeting of palates.

In the weeks that followed the wedding and honeymoon I endeavored to find a handful of go-to recipes that both Kyle and I would enjoy.

Knowing my husband, you'd know that this was not an easy task for me.  Not because Kyle is picky, but because we have very different palates.  Kyle grew up in a classic "meat and potatoes" household.  I grew up in a carb-loving, pasta-eating home.

In my attempts to appease both palates, I learned that Kyle was satisfied with pasta as long as it was accompanied by some sort of meat.  So, I did what anyone would do.  I turned to the almighty and wonderfully convenient Pinterest.

In scouring through recipe after recipe, I came across several keepers.  I've decided to share one of our favorites, mostly because it is just too good not to share.  Enjoy!


Cajun Chicken Alfredo

Ingredients
4 small boneless skinless chicken breasts (I buy the thinly sliced)
Cajun blackening spice
2 tbs of butter
Olive oil
2 teaspoons minced garlic
1 cup grape tomatoes, halved
1/4 cup dry white wine
1 1/2 cup half-and-half
1 1/2 cup shredded Italian cheese blend
3 oz. herbed goat cheese, crumbled **
1 tsp kosher salt (or more, to taste)
1/2 tsp ground black pepper (or more, to taste)
1 lb fettuccine noodles

**The herbed goat cheese is, in my opinion, the most important ingredient.  The flavor it adds MAKES this dish!  Just ask Kyle :)

FOR CHICKEN

Rinse chicken and pat dry.

If you do not buy the thinly sliced chicken breasts, you'll need to pound each breast flat with a meat mallet between two sheets of plastic wrap.

Sprinkle heavy amount of cajun spice on both sides of each chicken breast, pressing to adhere.

Preheat oven to 350 degrees.

Heat 1 tbs of butter and olive oil in large skillet over medium-high heat, until butter begins to brown.

Place chicken in pan, and sear on one side until brown, about 3 minutes.  Flip chicken and sear on other side until brown.  Work in batches if needed.

Place browned chicken on a rimmed baking sheet and bake for roughly 10 minutes, or until chicken is cooked through.

Remove chicken from oven and thinly slice against the grain.  Set aside.


FOR SAUCE

If the skillet looks dry, add olive oil. Re-heat skillet over medium heat.

Pour in the dry white wine into skillet to de-glaze the pan.  Whisk all of the delicious brown bits off of the bottom of the pan (1-2 minutes).

Add the minced garlic and halved tomatoes to the pan and saute to soften and lightly caramelize, stirring occasionally (1-2 minutes).

Reduce the heat to medium-low and pour the half-and-half to the pan with the tomato mixture, stirring constantly for 1 minute.

Add the salt, pepper and the remaining tablespoon of butter.

Continue to stir the cream mixture while it simmers for 3-4 minutes.  The cream should reduce slightly.

Remove from heat.  Add the grated cheese and the goat cheese to the cream sauce.  Stir constantly until all the cheese has melted and the sauce is smooth.  Taste sauce and adjust seasoning.

Pour cooked fettuccine onto the sauce and top with sliced chicken.

Toss the pasta and chicken until well combined.

Serve immediately.

I hope you enjoy it as much as we do!