Cajun Chicken Alfredo

This recipe is a fave of mine and the family. And easy to convert from gluten-filled to GF!

Cajun Chicken Alfredo

Alfredo sauce (see below)
Cajun Seasoning (see recipe here)
Chicken (I like BLSL thighs – more flavour)
Red onions, julienned
Garlic, minced
Broccoli
Tomatoes, diced
Green onions, diced
Bacon pieces
GF pasta (typically linguine, but you can use whatever you like)

1. Cook your chicken with some of the Cajun Seasoning, red onions and minced garlic.
2. At the same time, make your Alfredo, cook your pasta and steam your broccoli.
3. When the chicken, pasta and sauce are done, plate in this order: pasta, sauce, chicken (strained if you don’t want the dish too runny), broccoli, tomatoes, green onions and bacon.
4. Enjoy!

Note: If you want a non-spicy version, season the chicken with Oregano, Basil, Parsley and maybe some seasoning salt. If you want Gluten, then don’t worry about Label Hawkin!

Quick Alfredo

1/2 cup (125 g) butter
8 ounce (225 g) cream cheese
2 tsp (10 g) garlic powder
2 cups (500 ml) milk
6 ounces (180 g) grated Parmesan cheese

1. Melt butter in a medium, non-stick saucepan over medium heat.
2. Add cream cheese and garlic powder, stirring with wire whisk until smooth.
3. Add milk, a little at a time, whisking to smooth out lumps.
4. Stir in Parmesan and pepper.
5. Remove from heat when sauce reaches desired consistency.
6. Sauce will thicken rapidly, thin with milk if cooked too long.

If you want to try something different, simply add in your favourite GF spaghetti sauce to make it a cajunsteakpenneRose Alfredo after the sauce has started to thicken. I did this recently using steak instead of chicken with broccoli instead of the diced veggies and bacon – Outstanding!