Southwest Chicken Pasta

Several years ago, Chili’s had Cajun Chicken Pasta on their menu…it was my fav. I asked many a server if I could get the recipe, with no takers, so here is my very simple and very yummy version of this:

Sauce:
1 jar Ragu Roasted Garlic Parmesan Pasta Sauce (looks like an Alfredo)
2-3 tsp. of McCormick’s Grill Mates Southwest Marinade season packet (find this near the gravy mixes)
Stir together and warm in a covered saucepan over medium-low heat (10 min). Start with a small amount of spice mix and add more if you like it a bit more heat.

Chicken:
Season chicken tenderloins (plan 2-3 per person) with pepper. Grill until cooked through and set aside. (3-5 min/side)

Pasta:
Cook about a pound of pasta (I like mini penne or farfalle).

To serve: Spread pasta out on a platter, cover with sauce and top with whole/sliced/chunked chicken. Garnish with some chopped red pepper and serve with some breadsticks or garlic toast. This makes excellent leftovers.

Note: This is a super-easy meal and always gets rave reviews from dinner guests.