CAJUN CHICKEN ALFREDO

Ingredients

6 to 8 tablespoons Emerils Essence

4 tablespoons extra virgin Olive oil

1 lb. boneless chicken breast cubed

½ small chopped onion

2 tsp crushed red pepper flakes

6 cloves garlic minced

5-6 shakes Worcestershire sauce

1 lb fettucine or penne pasta

2 cups heavy cream

1 cup whole milk

1 tablespoon black pepper

½ to 1 cayenne pepper

1 tsp kosher salt

1 to 1 ½ sticks butter

16 oz. shaved parm cheese, asiago, provolone blend

1 whole bunch broccoli chopped

1 to 2 red bell peppers chopped

DIRECTIONS

In a deep skillet over medium high heat add a tablespoon

of olive oil, add diced onions & garlic & saute. Add chicken breast coated in 2 tbs Essence. Add sautéed peppers, crushed red Pepper flakes & garlic, cook 1 minute then add Worcestershire sauce.

During this time cook pasta in boiling water with salt.

Steam broccoli to add to pasta after dish is compete.

Add cream, milk, 4 tbsp. Essence, black pepper, chili powder & salt. Stir to combine, add butter and stir.

Once the butter is melted stir in cheese slowly until melted and lower heat to simmer.

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