JASON'S FLAME GRILLED CAJUN CHICKEN ALFREDO

SAUCE:
1 cup (1/2 pt.) whipping cream
1/2 cup (1 stick) butter or margarine, softened
1 cup fresh Parmesan cheese
2 Tbsp. parsley
1 Tbsp. of granulated garlic
CHICKEN AND PASTA:
4 boneless chicken breasts
Cajun seasoning (preferably Emeril’s Bayou Blast)
10 oz. RONZONI Fettuccine, uncooked
salt and pepper to taste

FOR SAUCE:
Heat whipping cream. Remove from heat and add butter, Parmesan, parsley, and garlic.

COOK CHICKEN AND PASTA:
Grill boneless chicken breasts. While cooking, add Cajun seasoning according to taste.

Cook pasta according to package directions. Drain well; place in bowl large enough for tossing.

Add sauce to mixing bowl. Toss until pasta is well coated. Cover over chicken. Salt and pepper to taste.