*Each serving is only 6 WW+ points & 250 calories*
Serves 6

1/2 lb thin spaghetti
2 small chicken breasts, cubed
2 tsp Cajun seasoning, divided
1/4 tsp paprika
1/2 tsp pepper
1 tbsp. olive oil
1 1/4 cup chicken stock, divided
1 tbsp. butter
1 tbsp. flour
1/2 cup half & half
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

1.Fill a pasta pot, or stock pot, with water and bring to a boil
2.Cook spaghetti according to package directions, drain and set aside
3.In a large bowl combine chicken, 1 tsp Cajun seasoning, paprika & pepper until chicken is evenly coated
4.Heat olive oil in a large skillet
5.Add in chicken and sauté chicken while slowing adding in 1/4 cup of chicken stock, cooking until chicken is no longer pink, then set aside
6.In the same skillet melt butter
7.Stir in flour, making a roux, making sure to cook for 2-3 minutes
8.Slowly whisk in remaining 1 cup chicken stock and half & half
9.Bring to a boil and remove from heat
10.Whisk in cheeses, whisking until melted
11.Add in spaghetti and chicken, tossing until pasta is completely coated
12.Serve with crusty bread



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