Originally Posted by kitchensqueen
How do you make that? I'm always looking for new pasta dishes to try!
It's easy! I got the recipe from a friend.
Preheat oven to 350 degrees. Spray baking sheet or pan with non-stick spray.
Rinse chicken tenders to remove slime. Pat dry so the spices coat well. Place on baking sheet. Sprinkle with cajun seasoning and pat or rub in. Bake in oven 12 minutes.
While the chicken is baking, place oil in very large skillet or wok. Heat up over medium heat then add garlic. Lightly carmelize. Add chopped sun dried tomatoes and sliced yellow peppers. (If you don't think it's going to be spicy enough, add crushed red pepper to the oil at this point to draw out the heat.) Saute until the chicken is done.
When the chicken is done baking, give it a rough shred by pulling it apart with knife and fork. Toss into skillet and add the wine to deglaze the pan. As it cooks, the liquid will reduce.
Add heavy cream and stir constantly. Reduce heat to a simmer and reduce cream sauce by about half.
Once the sauce is at the consistency you prefer, add parm cheese and stir. It thickens it up. I usually add more cajun seasoning at this point and am quite generous with it.
Traditionally, it's served with fettuccine but I found that using rigatoni or shells catches and holds the sauce quite nicely.
I copied and pasted this from my friend. If you try it- let me know how it turns out for you
Serve with a salad and cheesy garlic bread