• In a medium sized bowl, combine all the spices
• toss in chicken strips and coat liberally with the spices
• in a medium skillet, cook the chicken with a quarter sized drop of olive oil. You should grill for 3-5 minutes on each side until the chicken is cooked through and 'blackened'
• In a medium sauce pan, cook the alfredo sauce over medium/low heat
• once the sauce is heated through, add in cream cheese, grated parmesan cheese, and basil.

To assemble the nachos:

• in a large skillet, place a generous layer of chips (be sure you spray the skillet first if it isn't non-stick!)
• add a layer of the chicken, topped with sauce, and then sprinkled with shredded parmesan.
• continue to add layers, in a pyramid form, getting smaller as you add layers. I did three layers.
• cook on the stovetop until the chips begin to brown and the cheese is slightly melty.
• top with extra basil and chopped tomatoes.
• Enjoy!