Cajun shrimp and cheek

Ingredients:
• 45 ml (3 teaspoons) basil oil
• 10 ml (2 teaspoons) Cajun spices
• 454 g chicken breast, skinless
• bell pepper large green or red pepper, seeded and minced meat
• 60 g (12 cups) Andouille or chorizo ​​sauce, chopped
• chopped garlic in the pan
• 1 diced tomato (approximately 250 ml/1 cup)
• 250 ml (1 cup) milk
• 1 pack of Knorr Sidekicks Fettuccine Alfredo

Instructions:

• In a medium bowl, mix 30 ml (2 tablespoons) of Becel® Butter and Cajun. Add chicken and broth. Throw on a jacket.
• Grill or fry, turning once, until chicken is cooked through and vegetables are tender, about 6 minutes. Cut the vegetables and chicken into pieces. Storage and heating.
• Heat the remaining 15 ml (1 tablespoon) oil in a medium saucepan over medium heat and cook the sauce, stirring frequently, until golden brown, 3 minutes.
• Add the garlic and cook for 30 seconds, stirring frequently, until fragrant.
• Add the tomatoes and cook, stirring occasionally, until softened, 2 minutes.
• Add 175 ml (3/4 cup) water and milk to a pot and boil over high heat. Stir in Knorr Sidekicks Fettuccine Alfredo and bring to a boil. Reduce heat to medium and cook, covered, stirring occasionally, until pasta is cooked through, 8 minutes.
• Serve chicken and pork with pasta