1. Pound the chicken breasts to an even thickness.
2. In a zip-top bag, combine garlic, parsley, chilies, pepper, salt, and 2 tablespoons olive oil.
3. Place the chicken breasts in the marinade and refrigerate for 2–4 hours.
4. In a cast iron skillet over medium heat, heat remaining olive oil and sauté the chicken
breasts for 5 minutes per side until they reach a golden brown color. Remove from the pan.
5. Sauté the peppers and onion for 2–3 minutes, until al dente. Remove from the skillet.
6. Heat a cast iron skillet on the burner until very hot. Place the mashed potatoes in the skillet,
then add the cheeses, peppers, and onions.
7. Put the chicken on top of the potatoes. Cook until heated through. Serve from the hot skillet.T.G.I. Friday's Spicy Cajun Chicken Pasta
The flavors of New Orleans and Italy come together in this spicy Alfredo pasta recipe.INGREDIENTS | SERVES 2
½ divided stick butter
1 chopped green bell pepper
1 chopped red bell pepper
½ sliced and quartered white onion
1 clove pressed garlic
2 boneless, skinless chicken breast halves
2 teaspoons olive oil
1 medium chopped tomato
4–6 sliced mushrooms
1 cup chicken stock
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon paprika
¼ teaspoon white pepper
¼ teaspoon dried thyme
12 ounces hot, cooked fettuccine