This is the perfect dish when you are short on time.
Blackened Chicken with Roasted Garlic Alfredo
(adapted from www.plainchicken.blogspot.com)
4 boneless, skinless chicken breast
2 Tbsp Creole Seasoning (I prefer Tony Chacheres Cajun)
1 container of your favorite Light Alfredo Sauce
1 Tbsp roasted garlic
16 oz. Bowtie pasta, cooked and drained
-Pound chicken breast to an even thickness.
-Drizzle olive oil over chicken breasts to lightly coat. Sprinkle Creole seasoning liberally over both sides of the chicken.
-Heat skillet on medium-high and add chicken. Cook about 3 minutes on each side.
-While chicken is cooking heat up alfredo sauce and roasted garlic. Add pasta and toss.
-Divide pasta between 4 pasta bowls. Thinly slice chicken and place on top of pasta. Sprinkle with parmesan cheese, if desired.