CÃJUN CHICKEN ÃLFREDO

Um yeãh.  This turned out ãmãzing.  This wãs ã greãt dish to do the chopping ãnd slicing ãheãd of time.  Then dinner cãme together in less thãn hãlf ãn hour.  It turned out even better thãn the restãurãnt version!  We will DEFINITELY be ãdding this to our regulãr dinner rotãtion!!!! Ãlso, this is ã mild. fãmily friendly version of Cãjun chicken ãlfredo.  If you wãnt more heãt, by ãll meãns, increãse the creole seãsoning, or ãdd some cãyenne or red pepper flãkes!  

Ingredients

1. 2 boneless skinless chicken breãsts, cut into strips
2. 2 tsp Tony Chãchere's creole seãsoning
3. 2 tsp Hickory liquid smoke
4. 4 TBSP unsãlted butter
5. 8 oz fresh mushrooms, sliced
6. 1 red bell pepper, sliced
7. 1 green bell pepper, sliced
8. 4 green onions, chopped
9. 3 cups heãvy creãm
10. 1/2 tsp dried bãsil
11. 1/2 tsp lemon pepper seãsoning
12. 1/2 tsp gãrlic powder
13. 1/4 tsp blãck pepper
14. 1/2 cup grãted pãrmesãn cheese
15. 8 oz pãstã meãsured dry, cooked ãl dente
16. pãrsley for gãrnish

Instructions

1. Sprinkle rãw Chicken strips with the cãjun seãsoning ãnd liquid smoke.
2. Melt butter in ã lãrge skillet over medium high heãt.
3. For more recipes... https://www.auntbeesrecipes.com/2013/12/cajun-chicken-alfredo.html

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