Chicken and Zucchini Skillet With Pasta

Ingredients:

• 4 boneless chicken breast halves, skin removed
• 1/2 cup flour
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• dash pepper
• 2 tablespoons olive oil
• 2 1/2 to 2 cups sliced zucchini
• 2 tablespoons lemon juice
• 1/2 cup chicken broth
• 1 large tomato, cored, cut in about 12 thin wedges
• 1/2 cup sliced roasted red pepper
• 1 cup prepared Alfredo sauce or garlic Alfredo sauce
• salt and pepper, to taste
• Hot cooked linguine or fettuccine

Preparation:

Wash chicken breasts; pat dry. Put a piece of plastic wrap over a chicken breast and pound gently to flatten slightly to an even thickness. Combine flour, Cajun seasoning, 1/2 teaspoon salt, and a dash of pepper. Dredge chicken in the flour mixture. Heat the olive oil in a large skillet over medium-high heat; add chicken and cook for about 5 minutes on each side, until browned. Remove chicken to a plate. Add zucchini and saute for about 2 minutes. Add the lemon juice and chicken broth to the skillet, along with the browned chicken. Cover and simmer over medium-low heat for about 15 to 20 minutes, or until chicken is cooked through. Juices should run clear when chicken is pierced with a fork. Add the tomato wedges, roasted red pepper, and Alfredo sauce. Stir to combine ingredients. Continue cooking over until hot and bubbly. Taste and adjust seasonings. Serve with hot cooked pasta. Serves 4.