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Cajun Chicken Alfredo

"This a terrific manner to feature a bit more some thing in your Alfredo. Works nicely with all different kinds of vegetables, too! You can regulate the amount of seasoning to make it spicier."

Ingredients :

half (sixteen ounce) package deal bow-tie pasta, or more to taste
4 skinless, boneless chook breasts, cut into bite-size pieces
2 teaspoons Creole seasoning (along with Tony Chachere's®), divided
1 tablespoon vegetable oil
1 onion, chopped
1 pink bell pepper, sliced
1 inexperienced bell pepper, sliced
1 (16 ounce) jar Alfredo sauce
1 tablespoon grated Parmesan cheese, or to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 53M

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring on occasion, till gentle yet organization to the bite, about 12 minutes. Drain.
Season chicken breasts with 1 teaspoon Creole seasoning.
Heat oil in a massive skillet over medium-high warmness. Add bird; cook and stir till no longer red inside the center, approximately 7 mins. Transfer to a plate. Cook and stir onion, purple bell pepper, and green bell pepper inside the equal skillet till tender, 6 to 7 minutes. Return fowl to the skillet.
Pour Alfredo sauce into the skillet; add closing 1 teaspoon Creole seasoning. Reduce warmness to low; cook dinner and stir till sauce is heated through, three to five minutes.
Serve bird and sauce over bow-tie pasta. Garnish with Parmesan cheese.

Notes :

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