8 ounces, boneless chicken breast
2 teaspoons Creole seasoning
3 tablespoons olive oil
6 ounces fresh asparagus washed, cut in bite sized pieces, and steamed until tender
1/3 to 2/3 cup Alfredo Sauce
1/4 cup Parmesan grated
2 tablespoons chopped Italian parsley
Slice the chicken breast on the diagonal into 1/2 inch thick slices. Place in a bowl.
Sprinkle the seasoning over the top and mix until the chicken is evenly covered with the seasoning. Heat the oil until it is shimmering. Add the chicken and saute until it is cooked through. Pour off any remaining oil. Gently stir in the asparagus. Pour the warm sauce over the top and stir gently to cover the chicken and asparagus. Heat through.
Serve topped with Italian parsley and grated Parmesan.