Cajun Pasta - cooking recipe

Ingredients

Paul Prudhommes - Seafood Magic: 1/4 bottle (1/2 bottle if you like it more spicy) (Or Emeril's Essence)
2 sticks of butter (No margarine)
4 chicken Bouillon Cubes
2 Packets of Knorr Alfredo Sauce Mix
3 Cups Milk
2 teaspoon of butter
2 Chicken Breasts
1 Package of Crab Meat
1/2 lb cooked shrimp (Med. size)
1/4 Cup Parsley
2 Cups Sliced Mushrooms (More if desired)
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1 Cup fresh cooked Bacon Bits (More if desired)
1 12 oz. package Linguine
Fresh cracked Pepper (to your liking)

Preparation

Melt two Sticks of butter, add chicken bouillon cubes and mix in the Paul Prudhommes Seafood Magic (or Emeril Essence).
Add the Chopped Parsley.
Keep on medium heat.
Prepare the Alfredo sauce (as directed on package) in a separate pan.
Add the three cups of milk and 2 teaspoons of butter to the Knorr Alfredo sauce mix. Dice your chicken into bite sized chunks and brown in a pan with butter.
After chicken is done, add to the seasoned butter mixture and simmer on medium heat.
Brown mushrooms in butter until they are soft.
Add the seasoned chicken to the butter/mushroom mixture. Keep on medium heat.
Keep mixing until all the seasons blend together.
Combine the butter/seasoned chicken mixture and the Alfredo sauce along with the chopped red and green bell peppers with the bacon bits into pan and let it set on medium heat.
Boil your linguine in water until done.
Drain water.
Toss in your Cajun mixture with the linguine in one big pan.
Add the cooked shrimp and crabmeat at the very end.
Last of all, add the cracked pepper.
Let simmer for approximately 15 minutes.
Smell the aroma of the dish and prepare for your taste buds to jump with excitement and that's before you taste it.
I bet you can't wait and sneak a sample before you serve it.
ENJOY!!!!!
This dish will tease your taste buds by making you think you are sitting at a fancy restaurant.
Takes approximately 1 hour for preparation and cooking time.
Best served when it's been cooking for 1 1/2 to 2 Hours. (Could serve up to 8.)