Ingredients

• 10 ounces Philadelphia Italian Cheese and Herb Cooking Creme
• 1 pound Chicken Tenderloin Strips
• 12 ounces Fettucini Noodles
• 8 ounces Sliced Mushrooms
• 1 cup Combination of Red, Yellow and Orange Bell Peppers, Diced
• 4 tablespoons Butter
• 2 tablespoons Smoked Spanish Paprika
• 2 tablespoons Blackening Season (Or a total of 4 tablespoons of your favorite blackening seasoning)
• 1/4 cup Water

Directions

1. Begin preparing pasta according to package directions.
2. Add 2 tablespoons of butter to skillet and begin heating to medium high.
3. Toss chicken tenders in blackening seasoning.
4. In heated skillet, cook chicken tenders 3-4 minutes on each side until done.
5. Remove chicken and set aside.
6. In separate skillet, sautee mushrooms in 2 tablespoons of butter for approximately 8-10 minutes stirring occassionally.
7. Remove mushrooms, set aside.
8. Add water to mushroom pan and gently stir bell peppers, occassionally, for 5 minutes or just until tender.
9. In the meantime, slice chicken in bite size pieces trying to leave entire piece in tact by cutting just to the bottom, yet, not all the way through.
10. Remove lid and foil from Philadelphia Italian Cheese and Herb Cooking Creme Container.
11. Microwave 1 minute. Stir. Microwave another minute. Stir. (Timing dependent upon your machine.)
12. Assembly: Place 1/4 of drained noodles on individual plate, Then layer 1/4 each of the cooking creme, sauteed mushrooms, then blackened chicken and garnish with drained bell peppers. Repeat for each serving.
13. Serving Suggestion: Serve with green salad and french bagette.