Cajun Chicken Alfredo

By Peggie

Ingredients

• 2 tbsp. olive oil
• 1 lb. boneless skinless chicken breast, cut into bite size chunks
• 2 tsp. Cajun seasoning
• 6 garlic cloves, minced
• 1 1/2 cups chopped mushrooms
• 1 cup bacon bits
• 1 1/2 cups chicken broth
• 1 cup milk
• 8 oz. dried fettuccine pasta (half of a 1 pound box)
• 1/3 cup grated Parmesan cheese

Preparation

Step 1

Add the oil to a large pot (or large high sided skillet). Place over medium-high heat for two minutes. Add the chicken and the Cajun seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 minute, stirring often.

Add mushrooms and bacon bits, cook until mushrooms reduce a little in size.

Add the broth and milk.

Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *Note: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily.

Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking.

Cook until there is ¼ to ½ inch of liquid in the bottom of the pot.

Remove the pot from the heat. Stir in the Parmesan cheese. Serve immediately.