2 boneless, skinless chicken breast
2 Tbsp Bayou Venom/Cajun Seasoning
1 container of Buitoni Light Alfredo
1 Tbsp roasted garlic
8oz Fettuccine,cooked and drained
1 medium red bell pepper and 1 medium green bell pepper cut into 1/8" strips
Step 1: Pound chicken breast to an even thickness.
Step 2: Drizzle olive oil over chicken breast to lightly coat.
Step 3: Sprinkle rub seasoning liberally over both sides of the chicken.
Step 4: Heat skillet on medium-high and add chicken. Cook 3 minutes on each side then add in red bell pepper strips.
Step 5: While chicken is cooking heat alfredo sauce and roasted garlic over low heat.
Step 6: Cook fettuccine and drain. Add sauce and toss.
Step 7: Thinly slice chicken and place on top of pasta. Sprinkle with parmesan cheese and Bayou Vemon seasoning rub. Serves 2