Season both sides of marinated chicken breast with Cajun chicken seasoning. Grill chicken to an internal temperature of 165 degrees. Slice chicken on the bias to yield 5 or 6 pieces.

Place penne pasta and Alfredo sauce in 2-quart Cambro (The sauce should be added cold). Place lid on top and microwave for 1 minute. Swirl pasta and sauce to coat mixture evenly. Microwave for 1 minute or to an internal temperature of 140 degrees.

Remove lid and add fresh spinach leaves and diced tomatoes. Replace lid and swirl mixture to achieve even consistency. Remove top and unload Cambro into large bowl. Top pasta with chicken. Sprinkle Parmesan parsley over chicken and pasta. Cut toast on the bias and place on rims of bowl.

This recipe yields 5 or 6 servings.