-
1
Heat 1 tsp olive oil in a large skillet over Medium heat (You will need a pan big enough to add an entire jar of Alfredo sauce plus the shrimp and chicken).
-
2
Add shrimp and saute until pink. (You can season the shrimp with Creole seasoning for more heat if you like). When pink and firm, remove from pan and set aside.
-
3
Heat 1 tsp olive oil in the same large skillet over Medium/High heat.
-
4
Add chicken and cook until no longer pink. (You can also season chicken with Creole seasoning for heat). Remove from pan and set aside.
-
5
In the same pan, heat 1 Tbsp olive oil over Medium - Medium/High heat.
-
6
Add green onions, diced tomatoes, 2 tsp Creole seasoning and garlic powder. Cook for 5-7 minutes until a there is a good amount of liquid in the pan from tomatoes.
-
7
Add Alfredo sauce to tomato mixture and stir to combine.
-
8
Add shrimp and chicken to Alfredo/tomato mixture and stir gently to combine.
-
9
Reduce heat to Medium/Low. Cover and allow to simmer, stirring occasionally, until sauce reaches a warm/hot serving temperature. About 8 - 10 minutes.
-
10
While sauce is heating, cook Penne according to the directions on the box.
-
11
When sauce is hot and penne is cooked, serve sauce mixture over Penne pasta.
