“From home-ec101.com which had this recipe which got this recipe from a lady named Heather who worked at a Spanish (as in Spain) restaurant. Suposedly this was a really popular non-Spanish dish they served. Cook time is a guess. This has been edited to be a more "primal" version of the original.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil over medium low heat.
  2. Preheat the oven to 200°F Use this to keep the chicken breasts hot while preparing the sauce.
  3. Pound the chicken breasts flat.
  4. Cut the breasts in half.
  5. Stir together the Cajun seasoning and 1/2 cup flour. If you enjoy very spicy foods, reduce the amount of flour used.
  6. Dredge the chicken in the flour and cook over medium low, until done, turning once.
  7. While the chicken is cooking slice and seed the cherry peppers.
  8. When the chicken is done, drain it on a paper towel and hold it in the oven while you prepare the sauce.
  9. Heat the 4 TBSP butter over medium heat.
  10. Add the garlic and cook until just golden. Be careful not to burn the garlic. Add the peppers.
  11. Slowly add the half and half.
  12. Sprinkle in the Parmesan and 2 TBSP of flour stirring slowly but continuously.
  13. Reduce the heat to low.
  14. Remove from the heat when the cheese has fully melted.
  15. Place a portion of cooked Spaghetti Squash (or fettuccini) on a plate, give it a slight twist to mound it in the center.
  16. Place a piece of chicken on the pasta and pour the sauce over both.

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