This can be made with chicken, pheasant, quail or even dove breasts. I made this up from a basic alfredo sauce and a dish that I used to get from a restaurant in Lubbock called "JAZZ".

I'm not sure on exact measurements but I'll guess as close as I can.

1 stick butter
1 heaping table spoon minced garlic
1 Yellow or Orange bell pepper (sometimes mushrooms)
1 quart heavy cream
5 oz shredded Parmesan, buy good cheese! (I also usually add an oz or two of Romano or mozzarella)
2-3 tablespoons garlic salt
1-2 tablespoons crushed red pepper
Several cranks on the black pepper crusher
Several tablespoons favorite Cajun or blackened seasoning
Several shakes of Louisiana hot sauce or Tabasco if you prefer.
Olive oil
About 1 whole chicken deboned, 2 pheasants or several quail.


*I honestly have no idea if the spice measurements are accurate just start somewhere with what I suggested and add more if needed.*

Cover deboned meat in olive oil and Blackened seasoning.
In a hot cast iron or similar pan sear meat. Meat should be almost done all the way through but will get to cook some in sauce. You want a good sear but also want it just about done without getting dry.

Cut up meat into bite size pieces, set meat aside in clean bowl

Melt butter in large sauce pan or large cast iron skillet.
Add garlic and bell pepper. Cook till tender
Turn off heat and add heavy cream, stir constantly
Turn heat back on to simmer
Melt in cheese. You still need to stir regularly. You don't want to scorch cream or cheese.

Season to taste with Cajun/blackened seasoning, garlic salt, black pepper, crushed red pepper and hot sauce

Add in meat of choice and let simmer on very low till it's all cooked together.

Serve over Farfalle pasta or fettuccine if you prefer.


I'll take a picture next time I make it. You can also use the cooked rotisserie chicken at the grocery store to cut time. I suggest the garlic/herb.

I meant to say not sure on exact measurements as I hardly ever measure spices.

That sounds outstanding right there

I'll make it again soon with pictures. I made it yesterday at the fire station and doubled the recipe. We cleaned it up and I thought I should have taken a picture first.