You HAVE to teach me that.
Pasta
8 ounces fettuccine pasta (technically I used bowtie because I was out of fettucine)
Chicken
2 tablespoons cajun seasoning
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1–1/2 pounds marinated grilled tofu, cut into bite-sized pieces
2 tablespoons unsalted butter
Sauce
1/2 cup unsalted butter
1 tablespoon freshly minced garlic
1 (8-ounce) package cream cheese, cubed
1/2 teaspoon Italian seasoning
2 cups whole milk
2 cups grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1 each green and red peppers
*jalapenos optional I guess
Begin cooking the pasta. While pasta is cooking, season tofu with cajun seasoning, salt and pepper.
Melt the 2 tablespoons of butter for the tofu in a large skillet over medium heat.
Add tofu and cook for approximately 6-7 minutes, or until tofu is fully cooked. Transfer to a plate and set aside.
In the same skillet over medium heat, melt the 1/2 cup of butter. Add garlic and sauté (stirring constantly), until fragrant (about 30 seconds).
Add cream cheese cubes and Italian seasoning. Whisk to smooth out any large lumps.
Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
Add Parmesan cheese and peppers. Stir well to combine.
Continue to cook and stir for 2-3 minutes, or until sauce reaches desired thickness.
Remove from heat and add pasta to skillet with sauce.
Toss to coat evenly and top with tofu.
Shove all that in yer mouth!