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1
Cut Chicken into bite-size chunks, clean shrimp and sprinkle both with cajun seasoning, pepper, garlic powder, and any other spices that you like on chicken (I used garlic powder, chipotle Mrs.
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2
Dash, a little creole seasoning, cracked peppercorns, and a dash of hot sauce).
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3
Saute chicken in skillet with just enough olive oil or cooking spray to keep it from sticking, set aside.
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4
Saute shrimp in a small amount of olive oil or butter, saute one side and then flip this is really quick so be careful not to overcook them or they will be gross.
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5
Cut up the zuccini in bitesize chunks/strips (like they do at the japanese restaurant), dice peppers into really small pieces, slice mushrooms, and saute all veggies in skillet with olive oil, spices and fresh garlic just until they are slightly tender, do not overcook them, they are better with a slight crunch (use a garlic press to get all the garlic and juice into the veggies).
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6
Set veggies aside.
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7
Go ahead and boil your noodles now.
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8
Now make the sauce, you can technically do all this simultaneously if you have enough skills, take a carton of heavy whipping cream and spices (italian seasoning, garlic powder, etc and pour into skillet and heat on low-medium stirring with a whisk, sprinkle in some grated Parmesan cheese or your favorite cheese (don't use much, maybe only like 1/4 cup at most).
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9
Make a quick rue using about 1/2 flour and cold water whisking really fast to get the lumps out.
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10
Pour the rue mixture along with about 1/2-1 cup of milk into the cream.
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11
Make it come to a slight boil to thicken up and then reheat the veggies/meat if they are cold and add the pasta, veggies, meat to the sauce and toss.
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12
Serve on a plate and top with the diced roma tomato, green onions, and a sprinkle of real bacon bits.
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13
DELICIOUS!
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14
It is really good reheated too, just pour some extra milk in the container before you put it in the fridge to keep it from drying out.
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15
This is great served with a side salad, breadsticks or garlic toats, and wine.
