CAJUN CHICKEN ALFREDO

Adapted from Guy Fieri

(4 servings)
4 boneless skinless chicken breasts
Paul Prudhommes seasoning if you can find it or
My Creole seasoning; 1 tsp of each,
salt, red pepper, black pepper, chili powder, garlic powder, oregano
1/4 cup flour
2 tbsp olive oil
3 tbsp minced garlic
1 cup chopped sun-dried tomatoes
1/4 cup white wine
1 cup of heavy cream, (I used 1/2 and 1/2)He calls for 3 cups of cream, you decide
3/4 cup grated Parmesan
Salt and pepper to taste
1 lb fettucine (I used white rice)
1/2 cup sliced scallions

Preheat oven to 350 degrees
Dredge chicken in the mix of flour and spices. Saute over high heat in skillet with olive oil till almost blackened, I prefer dark brown. Finish cooking in oven till chicken reaches 165 degrees. I left chicken whole but you can slice into strips.
In the pan add a tablespoon of olive oil if needed garlic sun dried tomatoes and chicken, and deglaze with white wine, then add cream or half and half and simmer for 5-10 min.
Just before serving time add Parmesan cheese, salt and pepper if needed and pasta, or serve chicken over rice with sauce.
Garnish with scallions and more Parmesan cheese.

This was yummy, a bit high in calories, you may want to have this dish only occasionally.