Blackened Chicken with Roasted Garlic Alfredo

Plain Chicken: Blackened Chicken with Roasted Garlic Alfredo:

Blackened Chicken with Roasted Garlic Alfredo

2 boneless, skinless chicken breast

1 Tbsp Creole Seasoning

olive oil

1 container of Buitoni Light Alfredo

1 Tbsp roasted garlic

8 oz bowtie pasta, cooked and drained

Pound chicken breast to an even thickness. Drizzle olive oil over chicken breast to lightly coat. Sprinkle creole seasoing liberally over both sides of the chicken. Heat skillet on medium-high and add chicken. Cook 3 mintues on each side. While chicken is cooking heat alfredo sauce and roasted garlic. Add pasta and toss. Divide pasta between two pasta bowls. Thinly slice chicken and place on top of pasta. Sprinkle with parmesan cheese, if desired.