SPICED CHICKEN ALFREDO

Ingredients

4 boneless and skinless chicken breasts

1 tbsp green seasoning

2-3 blades shadon beni, finely chopped

½ tsp salt

½ tsp black pepper

1 tsp chili powder

½ tsp cayenne pepper

Juice of 1 lime

3 tbsp oil

2 ½ cups heavy cream

4 oz butter or margarine

1 ½ cups parmesan cheese

1 cup sliced fresh mushrooms

Salt and pepper to taste

1 lb fettuccine

Diced tomatoes for garnish

Extra chopped herbs for garnish

Directions

1. Rinse the chicken and pat dry. Season with green seasoning, shadon beni, thyme, salt and black pepper. Add lime juice and set aside for at least 30 minutes, up to overnight in refrigerator.
2. Cook the fettuccine in boiling water. Drain and set aside.
3. Preheat oven to 375 degrees F.
4. Mix together the chili powder and cayenne pepper. Add the spice mixture to the chicken and rub all over In a saucepan, heat the oil over medium high heat. Add the chicken and sear on both sides. Place in the preheated oven to finish cooking, approximately 10 – 15 minutes. Remove and let rest.
5. In a large saucepan, add the butter or margarine. When melted, add the mushrooms. Allow to cook until tender (about 3 minutes). Reduce the heat. Add the cream and stir well. Add the Parmesan cheese and stir. Let simmer for 5 minutes, stirring often. Taste and adjust seasonings. More cream or cheese may be added to your taste and sauce thickness.
6. Add the cooked fettuccine. Mix well to combine. Taste and adjust seasoning if necessary.
7. Place the pasta into the serving bowls. Slice the chicken breast into slices and place on top of the pasta. Sprinkle with chopped herbs and tomatoes. Serve immediately.