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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 372.8
  • Total Fat: 7.0 g
  • Cholesterol: 52.4 mg
  • Sodium: 537.0 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 33.2 g

View full nutritional breakdown of Cajun Chicken Alfredo **High Protein/ Reduced Fat calories by ingredient
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Cajun Chicken Alfredo **High Protein/ Reduced Fat

Submitted by: SADIE78
Cajun Chicken Alfredo **High Protein/ Reduced Fat

Number of Servings: 8

Ingredients

    4 (5-ounce) boneless, skinless chicken breasts
    1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
    3 tablespoons minced garlic
    1 cup roughly chopped marinated sun-dried tomatoes
    1 cups part skim ricotta
    1 cup skim milk
    3/4 cup grated Parmesan
    1 teaspoon freshly ground black pepper
    1 pound cooked fettuccine
    1/2 cup sliced scallions

Directions

Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.



Serving Size: Makes 6-8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SADIE78.






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