8 oz. fettuccine pasta
1 pound boneless, skinless chicken breasts
2 Tbsp. Tony Chacere's Creole Seasoning
2 Tbsp. butter
2 Tbsp. olive oil
1 medium onion, diced
2 Tbsp. minced garlic
3 oz. chopped crimini mushrooms
2 Tbsp. flour
3 cups lowfat milk
Bring 4 quarts of water to a boil over medium high heat in a large pasta pot. Add fettuccine and boil according to package directions, about 12 minutes.
Season chicken evenly with 1 Tbsp. Tony's seasoning. Grill chicken over medium high heat for 8-10 minutes per side. (Chef's Note: We prefer an indoor grill such as the Cuisinart Griddler or the George Foreman.)
While chicken and pasta are cooking, heat butter and olive oil in a large sauté pan over medium high heat. Add diced onions and garlic. Sauté for 10 minutes until onions begin to turn translucent. Add 1 Tbsp. Tony's seasoning and chopped mushrooms. Stir to combine and sauté another 5 minutes. Sprinkle flour over mixture and stir until all flour is absorbed. Reduce heat to medium. Add 1/2 cup milk, stirring constantly, until mixture begins to thicken. Add another 1/2 cup of milk. Stir frequently until mixture begins to slightly boil. Add the remaining 2 cups of milk, 1/2 cup at a time, allowing sauce to thicken between each addition. Add fettuccine pasta to sauce and toss to coat. Serve pasta topped with cajun chicken breasts and a sprinkling of Tony's seasoning.