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Categories:
olive oil shrimp olive oil chicken breasts olive oil green onions tomatoes Creole seasoning garlic Alfredo Sauce penne pasta
Viewed: 40 - Published at: 8 years agoIngredients
- 1 teaspoon olive oil
- 1/2 lb shrimp, thawed, peeled and deveined
- 1 teaspoon olive oil
- 2 medium chicken breasts, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 5 green onions, chopped (tops only)
- 1 medium tomatoes, diced
- 2 teaspoons creole seasoning
- 1 teaspoon garlic powder
- 1 (1 lb) jar alfredo sauce
- penne pasta
Method
- Heat 1 tsp olive oil in a large skillet over Medium heat (You will need a pan big enough to add an entire jar of Alfredo sauce plus the shrimp and chicken).
- Add shrimp and saute until pink. (You can season the shrimp with Creole seasoning for more heat if you like). When pink and firm, remove from pan and set aside.
- Heat 1 tsp olive oil in the same large skillet over Medium/High heat.
- Add chicken and cook until no longer pink. (You can also season chicken with Creole seasoning for heat). Remove from pan and set aside.
- In the same pan, heat 1 Tbsp olive oil over Medium - Medium/High heat.
- Add green onions, diced tomatoes, 2 tsp Creole seasoning and garlic powder. Cook for 5-7 minutes until a there is a good amount of liquid in the pan from tomatoes.
- Add Alfredo sauce to tomato mixture and stir to combine.
- Add shrimp and chicken to Alfredo/tomato mixture and stir gently to combine.
- Reduce heat to Medium/Low. Cover and allow to simmer, stirring occasionally, until sauce reaches a warm/hot serving temperature. About 8 - 10 minutes.
- While sauce is heating, cook Penne according to the directions on the box.
- When sauce is hot and penne is cooked, serve sauce mixture over Penne pasta.
