Chicken and Shrimp Pasta with Creamy Tomato Alfredo Sauce

Name: Chicken and Shrimp Pasta with Creamy Tomato Alfredo Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1/2 deboned rotisserie chicken; 1 bag cooked shrimp; 1/2 sliced red bell pepper; 1/2 sliced green bell pepper; 1/2 sliced purple onion; 1 stalk celery stem diced; 2 tbsp minced garlic; 1 cup chicken broth; 2 jar (15 oz) jar Alfredo sauce; 1 can tomato sauce; 1 to taste salt and pepper; 1 to taste Basil, Oregano, ground coriander; 1 to taste Tony’s Creole and Head Country Seasonings; 1 bag small bag of angel hair pasta. Place in a boiling pot of water, cook and then set aside; 1/2 stick stick butter and olive oil

Servings1 Portions

Prep Time15 Mins

Cook Time20 Mins

Difficulty---

Ingredients

deboned rotisserie chicken
0.5
cooked shrimp
1 bag
sliced red bell pepper
0.5
sliced green bell pepper
0.5
sliced purple onion
0.5
celery stem diced
1 stalk
minced garlic
2 tbsp
chicken broth
1 cup
(15 oz) jar Alfredo sauce
2 jar
tomato sauce
1 can
salt and pepper
1 to taste
Basil, Oregano, ground coriander
1 to taste
Tony’s Creole and Head Country Seasonings
1 to taste
small bag of angel hair pasta. Place in a boiling pot of water, cook and then set aside
1 bag
stick butter and olive oil
0.5 stick

Step-by-Step Instructions

Cook the angel hair pasta in a large pot of salted boiling water until just al dente. Drain and set aside.

In a large skillet or Dutch oven, heat the butter and a drizzle of olive oil over medium heat. Add the red bell pepper, green bell pepper, onion, celery, and garlic, then season with salt, pepper, basil, oregano, ground coriander, and Creole seasoning. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften.

Pour in the chicken broth, then add the shredded rotisserie chicken and shrimp. Cook for 3 to 4 minutes, stirring gently, until the shrimp are heated through and fully pink if using raw shrimp.