So I found a recipe for Lite Pasta Alfredo in the April 2009 issue of Cuisine at Home (#74) It used chicken, kielbasa and some cajun seasoning. Other unusual additions to pasta alfredo were peas, green onion, bell pepper, and mushrooms. Sounded pretty good (except for the mushrooms) but there was only 4 oz. of pasta for my carb hounds. So it was going to need some tweeking. I also didn't want to leave a partial pkg. of chicken and kielbasa hanging around so I kind of doubled the recipe but didn't double the veggies. The alfredo sauce itself is also unusual. The recipe called for 1/2 cup evaporated milk, 1/4 cup grated Parmesan and 1 egg yolk for the sauce. I kind of followed that part of the recipe. Here's what I did:
"Cajun" Pasta Alfredo
1 box bow tie pasta (I had a 12 oz. box, but 16 oz. might be better)
12 oz. evaporated milk
3 oz. grated Parmesan (looked like about half a cup or so)
2 egg yolks
1 tsp. Cajun seasoning (I actually used some of Emeril's seasoning)
1 pkg. boneless, skinless chicken breast, cut into strips (I had about 1 1/2 lbs.)
1 lb. kielbasa, sliced into half moons
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 cup frozen peas, thawed
salt & pepper to taste
2 sliced green onions
Get the pasta water going. Heat a large skillet (mine's a 12 inch) over medium high heat with a couple tablespoons of oil. Add the onion and bell pepper, sprinkle with some salt and saute until translucent (6-8 minutes). Add chicken and cajun seasoning and saute until mostly cooked through (6-8 minutes). Add kielbasa and cook another 5 minutes. Add garlic and peas and cook until all is heated through (3 minutes or so).
Meanwhile, combine the evaporated milk, Parmesan, and egg yolks. Turn skillet down to medium when the peas and garlic are heated through. Add the milk mixture and cook, stirring often. Hopefully the pasta water is boiling by now and cook pasta until al dente. When pasta is done and sauce has thickened some, drain the pasta and put back in the pot. Add the sauce and green onions. Season with salt and pepper. Serve and enjoy.
I think the most surprising part about this meal is that Bubba (who seems to be the pickiest) liked it.