Kat's Cajun Chicken Pasta

6 oz - penne pasta
1/2 c - coarsely chopped onion, raw,
17 slices - Hormel pepperoni (29g)
1/4 c - coarsely chopped bell pepper, raw
1/4 c - mushroons, canned
2 c - broccoli florets
1 c - Ragu Classic Alfredo Sauce

4 - 4 oz boneless, skinless chicken breasts
9 tsp - Louisiana Hot Sauce

1/2 c - chopped tomato, raw
2 slices - bacon (break into bits)
1/4 c - chopped green onion
2/3 c - parmesan cheese, shredded

Begin by marinating your 4 chicken breasts (4 oz each) in 2 tbsp of hot sauce and putting your pasta on to boil.

While you are waiting on the pasta...mix the onion, pepperoni, bell pepper, mushrooms, and broccoil florets together in a skillet and saute.

Also, throw your chickens on a grill to cook. Any grill will work just fine, but I prefer to use a Foreman which only takes about 10 minutes until done.

Once your pasta and sauted veggies are done, mix together with 1 cup alfredo sauce and the remaining 1 tbsp hot sauce.

Spoon pasta mix onto 4 plates in equal portions.

Once your chickens are done, cut each one into strips (about 1/2 in wide) and place separately on top of the 4 portions of pasta mix.

For finishing touches, sprinkle to garnish with tomato, bacon, green onion, and parmesan cheese.

Goes great served with Texas Cheese Toast.

Makes about 4 servings (1 1/4 cup each) with individual chicken breast.


Number of Servings: 4

Recipe submitted by SparkPeople user TRINA_RIE.