Ingredients

For the chicken 

3 Chicken Breast, sliced through the middle to make 6 thin cutlets

2 Tbsp unsalted butter, melted

1.5 Tbsp ZATARAIN’s Blackened Seasoning

For the alfredo sauce and past 

1 shallot, minced

6 Tbsp unsalted butter

1 cup greek yogurt 

1 cup grated pecorino romano cheese

1/2 tsp salt

1/4 tsp pepper

parsley for garnish

16 oz cooked brown rice noodles

Instructions

BLACKENED CHICKEN

1. Brush chicken with melted butter and sprinkle with blackened seasoning. Heat grill to medium hight heat and add chicken.  Cook until done. 

ALFREDO

1. Cook the pasta in a pot of boiling, salted water until al dente. Drain in a colander but reserve 1/4 cup of the pasta water. While the pasta is cooking, melt the butter in a medium sauce pan over medium high heat. Add shallots and saute until tender. Add greek yogurt and bring to a boil. Reduce to medium and cook, stirring often, until sauce has reduced slightly, about 5 minutes. Remove from the heat and add the cheese, salt, pepper and the reserved cooking liquid, stir. Add in the cooked pasta and stir. Slice reserved chicken. Plate the pasta with the sliced chicken breast on top.
2. Garnish with parsley.
3. Enjoy!