By Chef Lisa Huff, Snappy Gourmet

Ingredients

1/2 pound rotini pasta (or your favorite pasta)

2 cups onion chopped

2 cups bell pepper chopped

1 pound boneless skinless chicken breasts cut into small cubes

2 Tablespoons unsalted butter

2 cloves garlic minced

1 cup heavy cream

1 1/2 cups freshly grated Parmesan cheese

2-3 teaspoons Blackened seasoning

Instructions 

1. Bring a large pot of water to boil and cook pasta according to box directions for al dente.
2. Meanwhile, cook onion, pepper, and chicken in a large nonstick skillet (or skillet sprayed with nonstick spray or a little olive oil) over medium heat for about 3-5 minutes or until vegetables are soft and chicken is browned and cooked through. Set aside.
3. Click here to view/print Lisa’s complete blackened chicken Alfredo recipe.

 

 

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