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.