Cajun Chicken Alfredo

1 Tbsp Olive Oil

1 pound Boneless Skinless Chicken Breasts Cut into bite size chunks

2 tsp Tony Chachere`s Creole Seasoning

3 cloves Garlic minced

1-1/2 cups Chicken Broth (1 can)

1 cup Milk

1/2 pound Fettuccine Pasta

1/3 cup Parmesan Cheese grated

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 Tony's seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 more minute, stirring constantly.

2. 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.

3. 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 1/4 to 1/2 inch of liquid in the bottom of the pot.

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

Note: The wider the pot/skillet, the quicker the cooking time.

Salmon Fettuccine Alfredo

4 Salmon Fillets, (4 oz ea)
Pam
1/4 tsp Black pepper, coursely ground, divided
1 Lemon - fresh
4 oz fettuccine, uncooked
2 cloves Garlic, minced
1 tbsp margarine, reduced fat
1 tbsp Flour (all-purpose)
1/8 tsp Salt
1 cup Milk, fat-free
4 tbsp Parmesan Cheese, divided


1. Place salmon, skin side down, on a broiler rack coated with Pam. Sprinkle 1/8 tsp pepper. Squeeze juice from lemon over salmon. Broil 4-6 in from the heat for 10-12 minutes or until fish flakes easily with a fork. Meanwhile, cook fettuccine according to package directions.
2. In a sma ll saucepan, cook garlic in margarine until tender. Stir in the flour, salt and remaining pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. stir in 3 TBSP cheese.
3. Drain fettuccine; toss with sauce. Serve with salmon. Sprinkle with remaining cheese.
YIELD: 4 servings 




Winnie asked for this recipe for her 16th birthday. I am not sure where I found it. You can also use Tone's Salmon and Seafood Seasoning on the salmon instead of the black pepper. Also for quick cleanup, you can cover a baking sheet with aluminum foil when you cook the salmon.


Blessings,


Debbie