Serves four hungry people
Very Easy & takes about half an hour to cook
4 Boneless Skinless Chicken Breasts
1 Small Jar (454 grams/1pound) Alfredo Sauce (Can be lowfat or fatfree. I use Ragu.)
1 pound spaghetti or linguini
4 Tablespoons of any brand Cajun Seasoning (depends on how spicy you like. I use Tony's)
About 2 Ripe Tomatoes (diced)
1 Bunch of Green Onions ( Sliced)
Salt & Pepper to taste
Optional : Side Salad & Garlic Toast
Sprinkle both sides of the Chicken with Cajun Seasoning reserving enough to add a bit to the Alfredo sauce.
Cook chicken until no pink remains about 4-5 minutes per side (a cast iron skillet works best but not necessary).
Put the Alfredo sauce into a small pan to warm & add the Cajun Seasoning, warm through.
Cook the pasta according to package directions at the same time ( both will be ready at the same time).
While this is cooking chop the tomatoes & green onions, Set aside.
Take the chicken off to rest while you drain the pasta.
Add pasta to Alfredo sauce & stir. Slice chicken diagonally.
Divide pasta & sauce mix into four separate bowls & place the sliced chicken on top of each. Garnish with the diced tomatoes & green onions.
Serve with a tossed salad & garlic toast