1 1/4 lbs boneless, skinless chicken (about 5 pieces)
2 T Blackening Spice Rub
2 T olive oil, divided
3 cloves garlic, minced
1/4 cup white wine (or chicken stock)
3 cups heavy cream
1 cup marinated sun-dried tomatoes, chopped
1 lb fettuccine noodles
3/4 cup grated parmesan cheese (divided into 1/2 and 1/4 cup)
sliced green onion, for garnish (optional)
Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain and set aside.
Preheat oven to 350 degrees.
Heat a large cast iron skillet over high heat, and add 1 T olive oil. Sprinkle both sides of the chicken with the blackening spice rub. Cook the chicken 3 minutes per side, until blackened. Transfer the chicken to the oven and cook through, about 10 minutes. Remove the chicken from the oven and cut into thin strips on the bias.
In a large skillet over medium heat, heat 1 T olive oil. Add the garlic and saute for 2 minutes. Stir in the wine (or chicken stock). Pour in the heavy cream, bring to a simmer, and cook until reduced by half.
When the sauce is at the desired consistency, stir in 1/2 cup of the grated parmesan. Add the sundried tomatoes and half of the sliced chicken. Taste and season with salt and pepper if needed. (I added 1 tsp of the spice rub for extra flavor.)
Add the cooked fettuccine into the sauce mixture and toss well. Let cook together for 2 minutes. Serve up by placing some on a large plate, top with additional blackened chicken, and sprinkle with more grated parmesan cheese . Garnish with green onions, if using. Enjoy!