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Blackened Chicken over Smoked Gouda Alfredo with Honey-Pecan Green Beans

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Blackened Chicken over Smoked Gouda Alfredo



  • 2 chicken breasts, sliced

  • 1 Tbsp flour

  • 1 Tbsp butter or margarine

  • 1 cup warm milk or 1 cup heavy cream

  • white pepper, to taste

  • salt, to taste

  • 1 cup gouda cheese, shredded

  • 1 oz. white wine

  • 1.5 tsp granulated garlic

  • romano cheese, grated, to taste

  • 1 Tbsp olive oil

  • penne noodles, cooked

  • blackened seasoning of your choice, to taste


In a pan, heat oil and cook chicken seasoned with blackened seasoning until no longer pink. Remove from heat and set aside.


Combine flour, butter in saucepan over medium heat; add warm milk and incorporate well.


Add white pepper, salt and garlic. Allow to thicken to a loose cream soup consistency.


Add gouda, white wine and garlic; whisk. Lower heat to medium-low (if sauce thickens too much, add more milk to loosen.)


Add pasta and blackened chicken. Top with grated gouda.


Honey-Pecan Green Beans



  • 1 lb. fresh green beans, blanched

  • 1 handful shelled pecans, roughly chopped

  • 3 oz. or 1/2 stick butter

  • salt, to taste

  • pepper, to taste

  • 2-3 Tbsp honey

  • 1 toe elephant garlic, quartered and thinly sliced


Melt butter in saute pan. Add pecans and cook over medium-high heat
until aroma from pecans can be smelled (be careful not to burn pecans).
Remove from heat and set aside.


Add elephant garlic to pan and saute until golden brown. Add green
beans, salt and pepper. Cook until green beans are hot, but still al
dente.


Add pecans and honey. Toss until well coated. Serve hot.

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