Momma Herzing's Cajun Chicken Pasta

Here it is, as promised! And oh so simple!!

Ingredients:

1 box penne pasta, cooked and drained (al dente)

8 chicken tenderloins or 4 chicken breasts

2 jars Ragu alfredo sauce

1 can Rotel tomatoes, drained

Emeril's Southwest Essence*

*I've had a hard time finding this seasoning in TX and usually have to just stock up when I go to IL. Anyhow - I think that any southwest-type seasoning would do the trick.

1. Season chicken on both sides with Southwest Essence and grill on Foreman grill until cooked completely. Cut into chunky pieces or slices - whatever you prefer.
2. Mix cooked pasta, chicken pieces, Rotel tomatoes, and one jar of the Alfredo sauce. Add about half of the second jar at this point. I sometimes just throw in a couple more shakes of the Emeril Southwest Essence, too. (Note: it's important to fully embrace the Emeril spice by yelling "BAM!!" as you throw the spice from behind your back. It makes a difference - you'll be surprised.)
3. Pour into casserole dish and pour the rest of the Alfredo sauce over the top.
4. Sprinkle top with Southwest Essence.
5. Bake and 350 degree for 30 minutes or until heated through.

This is super easy to make the night before and heat up for dinner the next day. Just adjust the cooking time if the pasta is going into the oven directly from the refrigerator.