The zucchini also seems like an odd choice. One would think that peppers would make the perfect accompaniment for this pasta…at least that’s what I think anyway. But I didn’t have any peppers so I tried zucchini and was quite pleased.
The jalapeno peppers in the cheese added an extra layer of heat to the sauce so I was happy with the change in our recipe. The sauce was creamy, rich, and oh-so-delicious! 
By the way, this recipe makes a LOT of pasta! My guestimate is that it would serve 8 people.
Cajun Chicken Alfredo with Zucchini
Ingredients:
- 1 whole rotisserie or baked chicken with the meat pulled off the bones
- 2 medium-sized zucchinis, sliced
- 16 oz. dried rotini
- 4 qts. water
- 3 tbsp. olive oil
- 1 cup plain yogurt
- 1 1/2 cups milk
- 1 cup Parmesan cheese
- 5 cups pepper jack cheese
- 3 tbsp. butter
- 5 tbsp. chili powder
- salt to taste
Instructions:
- Pull the meat off the bones of the rotisserie chicken and then sprinkle with 1 tbsp. chili powder. Set aside.
- Wash the zucchinis and then slice them into whatever size discs you like.
- Shred the Monterey jack cheese.
- Melt the butter in a large pot on medium heat.
- After the butter has melted, stir in the yogurt, milk, Parmesan cheese, 3 tbsp. chili powder, and the pepper jack cheese.
- Turn the heat down to low, stirring the Alfredo sauce frequently until all the cheese melts and it gets thicker.
- In the meantime, put 4 qts. of water in a large pot and cook on high heat until it boils.
- While you’re waiting for the water to come to a boil, heat 3 tbsp. of olive oil in a large skillet until the the oil becomes hot.
- Then add the zucchini discs to the oil and then cover them with 1 tbsp. of chili powder.
- Cover the zucchini and cook for only 1 – 2 minutes. You want the zucchini to be warm but still crunchy.
- Remove the zucchini from the pan into a dish, cover, and set it aside.
- Pour most of the oil in the pan into a small bowl and set aside.
- Add the chicken to the same pan that the zucchini was in and heat it until it’s warm. Set it aside when you’re done.
- After the water has come to a boil, reduce the temperature to medium high.
- Then add the rotini, 1 tsp. of salt, as well as the olive oil that’s left in the pan that the zucchini was fried in, stirring frequently.
- Cook the pasta until it’s firm (al-dente) and then drain the water off it.
- Run cold water over the pasta and set aside.
- Check your Alfredo sauce to see if it’s the consistency you want it. If you want it thicker, add more Parmesan cheese. If you want it less thick, add a little more milk.
- Now you’re ready to serve your pasta to your family/guests.
- Place some pasta on a plate, then add some of the chicken on top of the pasta.
- Drizzle some Alfredo sauce over the the pasta and chicken, and then place some zucchini on the pasta that’s covered in sauce.
- Sprinkle with a little Parmesan cheese to garnish the top.
- Enjoy!
