Creamy Creole Shrimp And Chicken Over Penne - cooking recipe

Ingredients

1 teaspoon olive oil
1/2 lb shrimp, thawed, peeled and deveined
1 teaspoon olive oil
2 medium chicken breasts, cut into 1/2-inch cubes
1 tablespoon olive oil
5 green onions, chopped (tops only)
1 medium tomatoes, diced
2 teaspoons creole seasoning
1 teaspoon garlic powder
1 (1 lb) jar alfredo sauce
penne pasta

Preparation

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).
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.
Heat 1 tsp olive oil in the same large skillet over Medium/High heat.
Add chicken and cook until no longer pink. (You can also season chicken with Creole seasoning for heat). Remove from pan and set aside.
In the same pan, heat 1 Tbsp olive oil over Medium - Medium/High heat.
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.
Add Alfredo sauce to tomato mixture and stir to combine.
Add shrimp and chicken to Alfredo/tomato mixture and stir gently to combine.
Reduce heat to Medium/Low. Cover and allow to simmer, stirring occasionally, until sauce reaches a warm/hot serving temperature. About 8 - 10 minutes.
While sauce is heating, cook Penne according to the directions on the box.
When sauce is hot and penne is cooked, serve sauce mixture over Penne pasta.