Cajun Chicken Alfredo

Ingredients

• 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

style="border: 0px; font: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;">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

1. 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.

source:auntbeesrecipes.com/2013/12/cajun-chicken-alfredo.html

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