Chicken Alfredo Parmesan Pasta - cooking recipe

Ingredients

2 boneless skinless chicken breasts (Diced)
1 small onion (Diced)
1/2 small bell pepper (Diced)
2 tablespoons olive oil
1 teaspoon black pepper
1 tablespoon crushed garlic
1/2 teaspoon Lawry's Seasoned Salt
1 (12 ounce) jar alfredo sauce
1 (12 ounce) can cream of chicken soup
8 tablespoons margarine or 8 tablespoons butter
4 cups milk
1/2 cup parmesan cheese (Grated)
1 teaspoon black pepper
1 teaspoon instant chicken bouillon
1/2 teaspoon Lawry's Seasoned Salt
1 (1 lb) package penne or (1 lb) package your favorite pasta

Preparation

On medium heat and in a large 2+ gallon stick free pot add the first seven (7) ingredients {Olive oil, Chicken, Onion, Bell Pepper, Garlic, Seasonings}.
While chicken is browning and in a separate pot, start your water for boiling on package directions for your pasta.
Once chicken is browned, lower your heat low and with a whisk slowly add the Alfredo sauce, chicken soup, milk, margarine/butter, seasonings and last the Parmesan cheese. Stir frequently while remaining on low heat until ingredients are well blended and butter is melted. If your sauce is to thick you can add more milk. If it is to thin, add more grated Parmesan. Continue stirring until your sauce is well mixed and smooth.
Once your sauce is completed turn heat down to warm and continue your pasta as per package directions.
Now drain the pasta and rinse with luke warm water to stop the cooking process. Combine the pasta to your sauce and gently fold in the two together until the pasta is completely coated. Now plate it up, top with additional pepper if needed, grated Parmesan and garnish with a couple of Parsley spears then serve with Garlic Toast and enjoy!