Reggie’s Chicken & Roasted Pepper Alfredo

Cook two boneless skinless chicken breasts in 2 tablespoons olive oil in a frying pan over medium heat. Season with salt, pepper, Italian seasoning, garlic powder and onion powder. When done, slice lengthwise in ¼-inch strips. Lightly sprinkle with Cajun seasoning.

Roast 1/2 each of red, orange and yellow bell peppers under broiler until skin is black. Immediately transfer peppers to plastic bag to allow steam to loosen skins. when cool enough to touch, remove skins and dice peppers.

Make Alfredo Sauce:
1/4 cup unsalted butter
1 cup heavy cream
1 clove garlic, crushed
1-1/4 cups freshly grated Parmesan & Romano cheeses
1/4 cup chopped fresh parsley
1/2 tsp basil
1 pinch rosemary
Pepper to taste

Melt unsalted butter in a medium saucepan over medium low heat. Add garlic and brown slightly. Add cream and simmer for 5 minutes, then add pepper and cheese and whisk quickly, heating through. Stir in parsley, basil, rosemary then add the roasted peppers to the sauce and simmer til it colors the sauce. Add chicken to sauce last.


Boil fettuccine until al-dente and drain. Serve sauce and chicken over fettuccine noodles or rice. Serves four