For Shanna Lee. But it was pretty darn good so I thought I'd share it with all of you.
Southwest Chicken Alfredo
1 red pepper- cut into slices
1/2 an onion- diced
2 cloves garlic-minced
1/3-1/2 cup sundried tomatoes
1 can corn, drained
2 chipolte peppers-diced (I bought a can and just pulled out 2)
1 lb. chicken breast- cut into strips
6-8 strips pre-cooked bacon-crumbled
1 package fettucine-cooked according to package directions
2 packets of alfredo sauce mix- make according to package directions
cilantro for garnish
Parmesan cheese for garnish
Combine pepper, onion, garlic, tomatoes, corn, and chipolte. Heat 2-3
Tbs. oil in a large frying pan over medium-high heat. Put veggie mix in
frying pan and saute 4-5 minutes until veggies are crisp-tender. Put
mixture in a separate bowl. Add 2 Tbs. back to frying pan. Saute chicken
and bacon in frying pan until chicken is browned and cooked through.
Drain cooked pasta and return to pot. Add veggies, meat, and prepared alfredo sauce to pasta pot. Combine well and serve immediately. Garnish with cilantro and Parm cheese.
Note: The chipolte peppers come in a little can with sauce. You can add this sauce to your alfredo if you want. The more sauce you add, the spicier it will be.
Drain cooked pasta and return to pot. Add veggies, meat, and prepared alfredo sauce to pasta pot. Combine well and serve immediately. Garnish with cilantro and Parm cheese.
Note: The chipolte peppers come in a little can with sauce. You can add this sauce to your alfredo if you want. The more sauce you add, the spicier it will be.
