Cajun Chicken Pasta

I started this once and didn’t finish.  Sorry.  I am on a diet and trying not to focus on food, but it is hard.  This is a really low fat recipe, but you would never believe it.  The alfredo is made with skim milk and is very good.  As you know, I do not usually cook low fat.  But Bob and I have put on a few middle age pounds and my old philosophy of “just eat smaller portions” isn’t really working for us any more.  But I would not post this if it wasn’t really good.  My friend Molly, says it is one of her very favorite “Cindy” recipes.  She used 2 tsp. creole seasoning, she likes it really spicy.

Cajun Chicken Pasta

1. Fill a 2 quart sauce pan with water and bring to a boil.  Add one tsp. salt.  
2. In a skillet saute the vegetables in 2 Tbsp. butter or olive oil.  Keep warm.
3. Prepare chicken.  See picture and note below.
4. In a small sauce pan.  Prepare Alfredo Sauce according to package directions using skim milk and add 1 tsp. Tony Chachere’s Creole seasoning. (if you like it spicy add up to 2tsp. but be careful it can be a little salty)
5. Add pasta to water and boil until done.  Drain.
6. You can either add the alfredo to the pasta or add it to each individual serving.  
7. Build your pasta.  Place one serving of pasta on a plate, add chicken, then vegetables, then cajun alfredo.