My own personal melt down was not in Wal - Mart but was in my kitchen while trying to cook supper. I got fancy feeling and decided to make some Cajun Chicken Alfredo. Hey now. It was good but required a lot of pans. There were a million things going on in my kitchen and I'm pretty sure the temperature was registering about 110. See, just a little dramatic. Imagine what it would have been like if I had some kids running around? Sweet Lord, I'm not going to make it...
So that's my stressful making of the Cajun Chicken Alfredo story. I'm sure you people out there with families think that I'm a lunatic. It was good, and if cooking chicken and having three pots going at the same time is your thing, you should try it. Kind of high in points but creamy and pasta-y and worth it.
Cajun Chicken Alfredo
adapted from Tasty Kitchen
16 oz chicken breast
2 tbl blackening seasoning
1 pkg creamy garlic Alfredo sauce
3 pieces Laughing Cow cheese
1 cup low fat milk
2 tbl Parmesan cheese
whole wheat, high fiber pasta
Season chicken breast with blackening seasoning, cook in pan coated with cooking spray. Cut up into bite size pieces, set aside.
Combine the package of Alfredo sauce, milk, and Laughing Cow cheese in a small sauce pan. Bring to a boil, stir for about a minute, and remove from heat.
Meanwhile, boil and drain desired amount of pasta. I used Rozini Smart Taste Penne - it was three points for two oz.
Layer pasta, 1/4 cup of sauce, and 1/4 of chicken in a large bowl. Top with 1/2 tbl of Parmesan cheese.
Serving size 2 oz pasta (3 pts); 1/4 cup sauce, 1/4 of chicken, 1/2 tbl of Parmesan cheese (6 pts)
WW points 9
Next time - I might go it without the chicken. It would bring the sauce/cheese pointage down to 2. It's still hard for me to go head to head with a chicken.