Creamy Cajun Chicken Pasta

Everyone makes mistakes, including myself (so modest, I know). But I made a HUGE mistake Tuesday night while cooking. I decided to use up the rest of the rotisserie chicken I bought from Costco, by making my famous low fat cream sauce with pasta thing.

While flipping through channels on Saturday, I saw "Hungry Girl" on the Food Network make a low fat cream sauce of some sort using laughing cow cheese and I thought "Hmm, smart."  So I looked up the recipe and holy hell there was a lot to it! Skip forward about a month, my friend Carrie makes an awesome creamy cajun salmon dish that I wanted to try out. And, as per usual, I didn't have any milk or cream in the house. But I did have laughing cow cheese and chicken stock and viola! low-fat cream sauce.

Ok, so now on to it. This is the components for the sauce, you can add anything you want to it to alter the taste. Once, I added garlic and fennel to top spicy sausage (yes, it was awesome) and other times I added slap yo mama mix to make a spicy cajun flavor. Tuesday night I decide creamy cajun chicken penne sounded delish and fast. So I started to boil the water and get the sauce ready.

Note: I use a Mauviel copper pan to make my sauce because there are no hot spots, but I'm sure you can use any pan.

In the pan, heat some chicken stock

When it starts to steam, slice and add 4 wedges of laughing cow cheese

*I am fully aware how gross it looks

KEEP WHISKING! Do not let this sit, it will gross you out even more!
Add flavor at this time
After about 5-10 minutes, the cheese will melt and it will look like this

 and this! (I use a silicon spatula to occasionally scrape the side of the pan)

Cube your chicken

Toss everything in a large mixing bowl

Viola! I recommend adding some kind of veggie, but I didn't have any at home