cajun chicken and broccoli fettucine alfredo.

So this isn't the picture of healthy eating, but it sure is delicious!

1 lb. (16 oz) whole wheat fettucine

1 lb. (2 cups) broccoli, washed and cut into bite sized pieces

4 boneless, skinless chicken breasts, defrosted or fresh

4 T extra virgin olive oil

parmesan cheese shavings, for garnish

Cajun spice rub:

2 T salt

1 T pepper

2 T cayenne pepper

1 T chili powder

1 T paprika

1 T onion powder

1 T garlic powder

Alfredo sauce:

1/2 c. butter

4 T cream cheese

2 cloves garlic, minced

1 pint (2 cups) heavy cream 

1 1/2 c. parmesan cheese, grated

salt and pepper to taste

Cook whole wheat fettucine according to package directions.  In the last five minutes, add broccoli in a steamer basket to the top of the cooking pasta.  If you don't have a steamer basket, use a colander.  Drain broccoli and pasta.  Move to a serving bowl.

Combine all cajun spices in a shallow dish.  Roll defrosted or fresh chicken through the spice rub.  Heat 4 T olive oil over med high heat.  Cook chicken until internal temperature reaches 170 degrees and juices run clear.  Let rest five minutes.  Slice cajun chicken on a diagonal.

In a saucepan, over med low heat combine butter, cream cheese, minced garlic, heavy cream, and parmesan cheese.  Add salt and pepper to taste.  Pour over broccoli and pasta.  Toss with tongs to mix.  Top with cajun chicken.  Garnish with parmesan shavings if desired.   

xx.

val