Blackened Chicken Alfredo

  • Yield: servings

Ingredients

1/2-- red bell pepper diced in 1" pieces
1/2-- yellow bell pepper diced in 1" pieces
1-- poblano pepper diced in 1" pieces
1-- red onion diced in 1" pieces
4-- chicken breast halves cut in 1"cubes or sliced 1/4" thick if larger pieces are desired
2cloves garlic minced
1-- 15 ounce can quartered artichoke hearts drained.
1envelope Alfredo mix
1teaspoon creole seasoning
1teaspoon blackened seasoning
1teaspoon Texas Pete hot sauce
3tablespoons olive oil
1pint 1/2 & 1/2
2/3stick butter
-- salt and pepper to taste
-- shredded Parmesan cheese for topping
1-- 12 ounce box linguine pasta

Instructions

prepare pasta per directions, drain and set aside.

set stove at medium to medium high
saute peppers and red onion in 2 tablespoons of olive until cooked but still firm.
add 1 tablespoon of olive oil and chicken, season with salt and pepper and cook until chicken is done while stirring as needed.
add garlic and cook an additional 2-3 minutes.
add artichokes and butter and cook until butter is melted and artichokes are hot.
stir in alfredo mix and 1/2 & 1/2.
cook until mixture begins to bubble.
stir in remaining seasonings and simmer on low setting for 5 to 10 minutes stirring as needed.
this is a mild version so seasonings can be adjusted if you like more spice.
serve over pasta and sprinkle with parmesan cheese.
can also be mixed with pasta if desired.