Cajun Chicken Alfredo

I’m always trying to put a new twist on an old favorite during busy weeknights. This Cajun Chicken Alfredo is one of my most resent experiments and was a huge hit with my boyfriend. I think this is probably his favorite recipe so far. The bigger the pan the better, I actually ended up using my wok and still filled the pan.

Ingredients:

• 1 box Linguine Noodles
• 2 C. Flour
• 1 Jar Sun-dried Tomato Alfredo Sauce
• 1 Bunch Asparagus Tips
• 6 oz. Sliced Button Mushrooms
• 1 Red Bell Pepper (sliced)
• 1/2 Cup Frozen Peas
• 3 Boneless Skinless Chicken Breasts (cut into 1 inch cubes)
• 3 T. Olive Oil
• 1/3 C. Milk
• 1 T. (For Breading)
• 3 t. Cajun Seasoning

Directions:

1. Combine Flour with about 1 T. Cajun seasoning.
2. Toss Chicken in flour mixture until fully coated.
3. Steam Asparagus until tender and set aside.
4. Heat Oil in a large skillet over medium heat and cook Chicken until golden brown.
5. Boil Noodles according to box directions.
6. Add Peppers to skillet and let cook for about 7 min, stirring occasionally.
7. Add in Peas and Mushrooms, sprinkle with 1/2 t. Cajun Seasoning and cook for additional 3 min. stirring occasionally.
8. Add Noodles to skillet and stir in sauce.
9. Stir in 2 1/2 t. Cajun Seasoning and Milk.
10. Cook for an additional 7 min stirring often.
11. Toss in asparagus and serve (I like mine sprinkled with fresh Parmesan Cheese)

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