What is Zatarain's New Orlean's Style Blackened Chicken Alfredo Frozen Meal?
Zatarain's is a brand name cherished by many for its diverse range of Southern-style frozen meals. One of their most popular and delicious offerings is the New Orlean's Style Blackened Chicken Alfredo. This frozen meal comes with perfectly cooked chicken that's rubbed with cajun spices, adding an extra dimension of flavor.
The tender chicken blends flawlessly with the creamy Alfredo sauce that's rich and velvety in texture. The sauce is generously sprinkled with Parmesan cheese, which adds a hint of sharpness to the dish, enriching its overall flavor.
What sets this frozen meal aside from other Alfredo dishes is its cajun seasoning. The spice blend is precisely balanced to add a smoky, bold, and mildly spicy flavor to the meal. The blackened chicken is a perfect dance partner to the cajun-spiced pasta, which is a beautiful mix of al dente penne pasta, red bell peppers, and onions.
One of the greatest advantages of this frozen Alfedo dish is its convenience. It takes a few minutes to be steamed and ready to enjoy, making it an ideal meal for anyone with busy schedules. You can prepare this dish effortlessly within 15 minutes, ensuring that you don't compromise on flavor, quality, and convenience.
Overall, Zatarain's New Orleans Style Blackened Chicken Alfredo is a perfect meal for anyone who desires a satisfying, quick, and spicy meal, making it an excellent choice for lunch and dinner. Next time you're searching for a quick frozen meal with a twist, be sure to give this dish a try—you won't regret it!
Frequently Asked Questions about zatarain's new orlean's style blackened chicken alfredo frozen meal
Zatarain's® Blackened Chicken Alfredo Frozen Dinner.
MICROWAVE ON HIGH 3 minutes. Carefully peel back film; stir. Replace film. Microwave on HIGH for additional 1 to 2 minutes or until cooked through.
Cut a slit in center of film cover. 2. PLACE BOWL on baking sheet in center of oven. Bake 35 minutes.
MICROWAVE DIRECTIONS:
- Pour contents of bag into 2-quart microwaveable casserole dish. Cover. Microwave on HIGH 5 minutes. Stir to separate pasta. Cover.
- Microwave 5 to 6 minutes longer or until chicken and pasta are hot.
- Let stand in microwave 2 to 3 minutes. Stir and serve.
Food that is blackened isn't burnt; it's simply coated in a special spice blend that takes on a very dark brown, almost black color when cooked in a skillet, on a grill or in an oven. Blackened food almost always means blackened meat, chicken or seafood, including fish and shellfish like shrimp.
Blackened chicken is a flavorful and spicy dish that is popular in Southern cuisine. The chicken is seasoned with a blend of spices, including paprika, cayenne pepper, and garlic, and then seared in a hot skillet until the outside is blackened and crispy.
Preferred Method.
- Preheat oven to 375°F.
- Place frozen strips on baking sheet.
- Heat for 18 to 22 minutes or until hot.
I was a little skeptical. And then cook it for about another 20 minutes and then stir it up let it stand for a minute or two and you're good to go.
Since frozen entrees are already cooked, they save you the hassle of cutting, peeling and creating a meal. They can be placed in a microwave or in an oven for a hearty dish in minutes compared to hours.
Wrap casserole dish all the way with 2 layers of plastic wrap. Cover the plastic wrap with one layer of aluminum foil. Label Chicken Alfredo Bake. Freeze for up to 3 months.
The food undergoes a process of cryogenic freezing with liquid nitrogen. After the food is placed on the conveyor belt, it is sprayed with liquid nitrogen that boils on contact with the freezing food. This method of flash-freezing fresh foods is used to retain natural quality of the food.
Although frozen products might appear to be precooked or browned, they should be handled and prepared no differently than raw products and must be cooked. Frozen products are sometimes labeled with phrases such as “Cook and Serve,” “Ready to Cook,” and “Oven-Ready” to indicate they must be cooked.
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme.
Blackening is a cooking technique most commonly used with firm-fleshed fish, chicken, steak, and other meats. This method of cooking is typically associated with Cajun cuisine, and popularized in the 1980s to replicate the flavor of charcoal grilling in a commercial kitchen.
All frozen, stuffed, raw poultry products should be cooked to a safe minimum internal temperature of 165 ºF. Using a food thermometer is the only sure way of knowing food has reached a high enough temperature to destroy foodborne bacteria.
Food that is blackened isn't burnt; it's simply coated in a special spice blend that takes on a very dark brown, almost black color when cooked in a skillet, on a grill or in an oven.
