Wednesday, September 19, 2007

Mexicajun Fettucini Alfredo with Chicken and Bell Peppers

1 jar alfredo sauce
1 tsp. cajun seasoning
1 can diced tomatoes, drained (mexican flavored)
1 green pepper, sliced thin
1 red pepper, sliced thin
Cilantro, chopped for garnish
1/2 box fettucini
8 oz. chicken breast, grilled

Heat alfredo sauce and canned tomatoes with sliced peppers and 1 tsp. cajun seasoning.
Add sliced grilled chicken to the sauce.
Cover and simmer on low for about 8-10 mins or until the peppers are beginning to soften. Stir often.

Boil pasta and drain well.

Toss pasta with the sauce, veggies and chicken.

Garnish with chopped cilantro and a dash of Tabasco sauce.

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