Cajun Chicken Alfredo Pasta

This was a great dish that is a nice change from the regular Chicken Alfredo.  It was a huge hit and will definitely be made again!  

Cajun Chicken Alfredo Pasta
Recipe from: Eat Cake For Dinner

3 boneless chicken breasts
3 1/2 Tbl. cajun spice, divided
1 c. diced red & green bell peppers, opt.
16 oz. fettuccini, cooked according to pkg. directions

Guiltless Alfredo Sauce
adapted from: Our Best Bites

2 c. low-fat milk

4 oz. light cream cheese (or fat free)

2 Tbl. flour

1 tsp. kosher salt

1 Tbl. butter

1 garlic clove, minced

1 c. fresh Parmesan cheese, grated

pepper

Rub 3 Tablespoons of the cajun spice onto both sides of chicken breasts (one Tablespoon each).  Grill on the George Foreman.  In a blender, blend the milk, cream cheese, flour and salt until smooth; set aside.  In a large saucepan, melt butter on medium heat and add the peppers, saute a few minutes until tender.  Add the garlic and saute for about 30 seconds, stirring constantly to prevent the garlic from burning.  Add the milk mixture to the pan.  Stir constantly for a few minutes until it comes to a simmer.  Continue simmering until sauce is thickened, stirring occasionally.  This should only take a few minutes.  Once sauce has thickened, turn heat down to low.  Add the remaining 1/2 Tablespoon of cajun spice and the Parmesan cheese.  Season with pepper to taste.  When chicken is done, slice into strips or cut into cubes.  Serve sauce over noodles and top with cooked chicken.  Serves 3-4