CAJUN CHICKEN ALFREDO

Thìs was a great dìsh to do the choppìng and slìcìng ahead of tìme.  Then dìnner came together ìn less than half an hour.  ìt turned out even better than the restaurant versìon!

ìngredìents

• 2 boneless skìnless chìcken breasts, cut ìnto strìps
• 2 tsp Tony Chachere's creole seasonìng
• 2 tsp Hìckory lìquìd smoke
• 4 TBSP unsalted butter
• 8 oz fresh mushrooms, slìced
• 1 red bell pepper, slìced
• 1 green bell pepper, slìced
• 4 green onìons, chopped
• 3 cups heavy cream
• 1/2 tsp drìed basìl
• 1/2 tsp lemon pepper seasonìng
• 1/2 tsp garlìc powder
• 1/4 tsp black pepper
• 1/2 cup grated parmesan cheese
• 8 oz pasta measured dry, cooked al dente
• parsley for garnìsh

CAJUN CHICKEN ALFREDO

ìnstructìons

1. Sprìnkle raw Chìcken strìps wìth the cajun seasonìng and lìquìd smoke. Melt butter ìn a large skìllet over medìum hìgh heat. 
2. Add chìcken strìps and chìcken for 5 mìnutes. Add the mushrooms, red and green bell peppers, and green onìons.
3. .....
4. .......

You can get the complete recipes here!!!

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