Creole Chicken Alfredo

• 3/4 teaspoon oregano
• 3/4 teaspoon thyme
• 1 1/2 teaspoons smoked paprika
• 1/8 teaspoon cayenne
• 3/4 teaspoon black pepper
• 1/2 teaspoon sugar
• 3/4 teaspoon cumin
• 1/3 teaspoon garlic
• 1/3 teaspoon salt
• 4 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• 2 tablespoons oil
• 2 tablespoons butter
• 8 ounces dry pasta, any kind will do
• 1 (12 ounce) can evaporated milk
• 3 tablespoons sun-dried tomato paste
• 3 green onions, sliced
• shredded parmesan cheese, to serve

1. Combine spices in a bowl, and toss with chicken pieces, with 1 teaspoon seasoning reserved.
2. In a large skillet, heat oil and butter over medium heat, add chicken pieces and cook until done, about 6-8 minutes.
3. Meanwhile, begin cooking pasta.
4. Add evaporated milk, tomato paste, seasoning and green onions to the chicken, and heat through, bring to a boil to thicken as desired.
5. Remove from heat and add the cooked pasta to the chicken and sauce.
6. Serve with the Parmesan & enjoy!

oregano, thyme, paprika, cayenne, black pepper, sugar, cumin, garlic, salt, chicken breasts, oil, butter, pasta, milk, tomato paste, green onions, parmesan cheese

Taken from www.food.com/recipe/creole-chicken-alfredo-404125 (may not work)