Last Night's Dinner

Adapted from Guy Fieri's Cajun Chicken Alfredo

I adapted it to make it slightly healthier(the original recipe called for 3 cups of cream!!!), and to add some veggies for The Boy. I also had to omit parmessan because Hubs hates cheese.

It's meant to be the sauce for a pasta dish, but in a fit of migraine-induced derangement I made mashed potatoes instead. Despite my starch faux-pas, it was still a hit with both my boys.

1 Pound of chicken tenders
2 Tablespoons of Blackening Spice
1 tablespoons minced garlic
4 Tablespoons chopped sun dried tomatoes(marinated)
1/4 cup white wine
1 cup frozen peas
1 cup heavy cream

Dredge chicken tenders in Blackening Spice and cook on medium-high at 7 minutes per side, chop into bite sized pieces then set aside.

In same pan, add garlic and sun dried tomatoes.

Once you can smell the garlic, add the wine.

Once wine is almost completely reduced, add cream, chicken and peas.

Let simmer over medium heat for 10 minutes.

Serve with your favorite starch.