ADSENSE IN ARTICLE AD
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Ingredients
Instructions
- 2 boneless skinless chicken breasts, cut into strips
- 2 tsp Tony Chachere's creole seasoning
- 2 tsp Hickory liquid smoke
- 4 TBSP unsalted butter
- 8 oz fresh mushrooms, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 green onions, chopped
- 3 cups heavy cream
- 1/2 tsp dried basil
- 1/2 tsp lemon pepper seasoning
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 cup grated parmesan cheese
- 8 oz pasta measured dry, cooked al dente
- parsley for garnish
Instructions
- Sprinkle raw Chicken strips with the cajun seasoning and liquid smoke. Melt butter in a large skillet over medium high heat. Add chicken strips and chicken for 5 minutes. Add the mushrooms, red and green bell peppers, and green onions. Cook for 3 more minutes, stirring every minute. Add cream and seasonings. Bring to a boil. Stir and reduce heat. Simmer for 20 minutes or until thickened, stirring occasionally. Remove from heat and stir in Parmesan cheese and garnish with parsley. Toss with noodles and serve.
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source http://www.toprecipespedia.com/2019/01/cajun-chicken-alfredo.html
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