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Ingredients
4 Boneless, skinless chicken thighs, cut into strips
2 Teaspoons Cajun seasoning
2 Teaspoons Hickory liquid smoke
4 Tablespoons unsalted butter
8 Ounces fresh mushrooms, sliced
1 Red bell pepper, sliced
1 Yellow bell pepper, sliced
4 Green onions, chopped
1 (15 oz) Jar Alfredo Sauce
1/2 Teaspoon dried basil
1/2 Teaspoon lemon pepper seasoning
1/2 Teaspoon garlic powder
1/4 Teaspoon black pepper
1/2 Cup grated parmesan cheese
8 Ounces pasta measured dry, cooked al dente
Fresh parsley for garnish
Instructions
Sprinkle chicken strips with the Cajun seasoning and liquid smoke. Melt butter in a large skillet over medium high heat. Add chicken strips and cook for 5 minutes.
Add the mushrooms, red and green bell peppers, and green onions. Cook for 3 more minutes, stirring every minute.
Add Alfredo sauce 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.
03/25/17 * * * * *