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3 boneless, skinless chicken breasts
1 bag penne pasta
Louisiana Cajun spice
1 jar Alfredo sauce
Chopped green onions (garnish)
Diced tomato (garnish)
Season chicken breasts with Louisiana Cajun Spice generously, then season with garlic powder. Pour 1 tablespoon of vegetable oil in a frying pan and cook chicken until done.
Boil penne pasta until done, then strain and add Alfredo sauce.
Slice cooked chicken into 1-inch cubes. Put pasta mixture on a plate, then add diced. Garnish with chopped green onions and tomatoes.
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