• 4 boneless chicken breast halves
• 1/2 cup flour
• 1/2 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• dash pepper
• 2 tablespoons olive oil
• 2 1/2 to 2 cups sliced zucchini
• 2 tablespoons lemon juice
• 1/2 cup chicken broth
• 1 large tomato, cored, cut in about 12 thin wedges
• 1/2 cup sliced roasted red pepper
• 1 cup prepared Alfredo sauce
• salt and pepper, to taste

Preparation
Wash chicken breasts; pat dry. Put a piece of plastic wrap over a chicken breast and pound gently to flatten slightly to an even thickness. Combine flour, Cajun seasoning, 1/2 teaspoon salt, and a dash of pepper. Dredge chicken in the flour mixture. Heat the olive oil in a large skillet over medium-high heat; add chicken and cook for about 5 minutes on each side, until browned. Remove chicken to a plate. Add zucchini and saute for about 2 minutes. Add the lemon juice and chicken broth to the skillet, along with the browned chicken. Cover and simmer over medium-low heat for about 15 to 20 minutes, or until chicken is cooked through. Juices should run clear when chicken is pierced with a fork. Add the tomato wedges, roasted red pepper, and Alfredo sauce. Stir to combine ingredients. Continue cooking over until hot and bubbly. Taste and adjust seasonings.