Three Cheese Cajun Chicken Pasta Alfredo

• 1 Tablespoon Olive Oil (more, If Needed)
• 4 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 2 Tablespoons Cajun Seasoning, Divided
• 2 whole Shallots, Chopped
• 1/4 cups White Wine
• 1 can (8 Oz. Size) Plain Diced Tomatoes
• 1- 1/2 cup Light Cream
• 1- 1/2 cup Mixed Cheeses (Equal Amounts Of Parmesan, Fontina And Pecorino Romano, Shredded), Plus More To Serve
• 1 pound Whole Grain Spaghetti, Cooked And Drizzled With Olive Oil

1. Heat olive oil in a large skillet over medium high heat.
2. Add chicken and sprinkle with 1 tablespoon of Cajun seasoning.
3. Brown chicken and remove with a slotted spoon.
4. Set aside.
5. Add shallots, cooking until shallot is clear.
6. Add white wine and mix well, scraping all the bits off the bottom.
7. Next add the diced tomatoes and mix well.
8. Pour the light cream into the pan with the tomato mixture, stirring constantly for 1 minute.
9. Continue to stir the cream mixture while it simmers for 3-4 minutes.
10. The cream will reduce slightly.
11. Add the shredded cheeses to the cream sauce.
12. Next add the remaining tablespoon of Cajun seasoning.
13. Stir constantly until all the cheese has melted and sauce is smooth.
14. Return chicken to pan and mix cook for 5 minutes until everything is incorporated.
15. Top spaghetti with sauce and chicken mixture.
16. Sprinkle with more cheese.
17. Enjoy!

olive oil, chicken breasts, cajun seasoning, shallots, white wine, tomatoes, light cream, mixed cheeses, grain spaghetti

Taken from tastykitchen.com/recipes/main-courses/three-cheese-cajun-chicken-pasta-alfredo/ (may not work)