INGREDIENTS
2 or 3 chicken breasts (1 lb)
1 can cream of chicken soup
2 T creole seasoning to taste, or this recipe for creole seasoning, to taste
linguine pasta
alfredo sauce for the linguine
2 bell peppers, chopped
mushrooms
3 green onions, chopped
salt/pepper/garlic powder to taste
sauce for the vegetables:
1/3 of a thing of cream cheese (3oz)
1/3 c heavy cream (or milk)
1 T flour
DIRECTIONS
Cook pasta as directed. Drain, etc, mix with alfredo.
Heat up 2 big skillets over med-high heat.
Cut up the chicken, toss with Creole seasonings, and cook in one of the skillets. After awhile, add the cream of chicken soup to it, and continue simmering until chicken is fully cooked. Add additional creole seasoning if necessary.
In the second skillet sautee peppers, mushrooms, and green onions. Season with salt/pepper/garlic powder.
After vegetables have cooked for a bit add in the vegetable sauce mixture, and simmer until everything is cooked.
Combine everything together and serve.
When I originally made this I cooked an entire box of linguine, so I had a larger ratio of pasta to chicken/vegetables, and I had to make additional alfredo sauce. This was a really flavorful pasta, I'm not sure why my photos make it look weird.
more photos:
