Cajun Chicken Alfredo

idea adapted from: Semi Homemade Mom 

3 boneless chicken breasts

3 1/2 Tbl. cajun spice, divided

1 c. diced red & green bell peppers, opt.

16 oz. fettuccini, cooked according to pkg. directions

Alfredo Sauce

2 c. low-fat milk

4 oz. light cream cheese

2 Tbl. flour

1 tsp. kosher salt

1 Tbl. butter

1 garlic clove, minced

1 c. fresh Parmesan cheese, grated


Rub 3 Tablespoons of the cajun spice onto both sides of chicken breasts (one Tablespoon each).  Grill on the George Foreman.  In a blender, blend the milk, cream cheese, flour and salt until smooth; set aside.  In a large saucepan, melt butter on medium heat and add the peppers, saute a few minutes until tender.  Add the garlic and saute for about 30 seconds, stirring constantly to prevent the garlic from burning.  Add the milk mixture to the pan.  Stir constantly for a few minutes until it comes to a simmer.  Continue simmering until sauce is thickened, stirring occasionally.  This should only take a few minutes.  Once sauce has thickened, turn heat down to low.  Add the remaining 1/2 Tablespoon of cajun spice and the Parmesan cheese.  Season with pepper to taste.  When chicken is done, slice into strips or cut into cubes.  Serve sauce over noodles and top with cooked chicken.  Serves 3-4  

Jenn's Notes:  I forgot to add the red and green peppers to mine, but I do think it would be delicious with them.  The chicken was delicious.