Thread: Lite pasta Alfredo (with chicken kielbasa and a cajun kick)

Makes 8 servings

8 oz. dry farfalle pasta
1 can low fat evaporated milk
1/2 cup grated part cheese
2 egg yolk
3 tsp. salt free Cajun seasoning (or to taste)
1 lb. boneless, skinless chicken breast cut in strips
1tsp. Olive oil
16 oz. turkey kielbasa, sliced
4 cups button mushrooms
1 onion, chopped
1 red bell pepper, chopped
4 cloves minced garlic
1/2 cup reserved pasta water
2 cups frozen peas (I do not use them)
1 pound frozen chopped spinach (I use in place of pease)
kosher salt to taste
sliced scallions
parmesan cheese shavings

Cook pasta per directions, reserving 1/2 cup cooking water before draining.
whisk together evaporated milk, 1/4 cup pram and egg yolk in small bowl, set aside.
season chicken with Cajun seasoning and sauté in pan over med high heat til browned and fully cooked. Remove from pan and Set aside.
stir in kielbasa, mushrooms, onion, bell pepper and garlic with olive oil and cook till sausage browns.
deglaze pan with pasta water and reduce. Add back everything to pan (including peas or spinach)and mix until Alfredo sauce thickens. Season with salt, garnish with scallions and parm cheese.

This dish sounds delicious. Another good one for fall!