Cajun Chicken Alfredo

Ingredients

• 8 Chicken Thighs
• 1 lb pasta, cooked according to package directions. rinsed, drained
• 1 cup chicken broth, low sodium
• 1 tablespoon creole seasoning
• 1/2 tablespoon black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 bell pepper, diced
• 1 white onion, diced
• 1 stalk celery, diced
• 3 cloves of garlic, minced
• extra virgin olive oil
• green onion to garnish
For the Cajun Alfredo Sauce
• 1 cup heavy cream
• 1 cup tomato sauce
• 1 cup sharp cheese, grated
• 1 cup jack cheese, grated
• 1/2 cup parmesean cheese, grated
• 1 teaspoon black pepper
• 1 teaspoon creole seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 
  

Instructions

• Rinse chicken and pat dry, cut into 2 inch chunks and place into a large bowl.
• Coat chicken with spices and mix well.
• In a large skillet place about 2 tablespoons of olive oil over medium heat.
• Add chicken and saute for about 4 minutes on each side.
• Add bell pepper, onion, and celery to pan and cook 3 minutes more, add garlic and cook 1 minute more.
• While chicken is cooking, in a separate pan add heavy cream, tomato sauce, and spices.
• Bring mixture to boil, reduce heat and stir in cheeses by the handful, mixing well after each addition.
• Simmer for about 5 minutes.
• Add broth and tomato cream sauce to chicken, mix well. Allow to simmer about 5 more minutes.
• Stir in pasta to heat and serve.

                          source : creolecontessa

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