Melissa's Cajun Parmesan Chicken Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2.5 pieces boneless, skinless chicken1/4th cup grated parmesan cheese1/4th cup bread crumbs, plain1 egg cooking spray 6oz. or 1/2 box Farfalle dry pasta1/8th cup red pepper (chopped)1/8th cup green onion (chopped)5 garlic cloves (roasted or fresh)1 TBSP dry white wine1.5 TBSP Ms. Dash extra spicy seasoning1/4 cup heavy cream1/4 cup Italian mixed cheese, grated or shredded
1) Preheat the oven to 375. [In 2 bowls] - mix the egg in a small bowl with a fork and also mix the 3 TBSP parmesan and 1/4 c. bread crumbs in a second bowl.
2) Line a baking pan in foil and spray with cooking spray.
3) Cut the chicken into smaller 1-2inch size pieces and coat in egg then cover in the bread crumb mixture, space evenly on the baking pan. Bake for 15 minutes or until done, turning once.
4) In a pot, boil the 6oz. farfalle in salt water with a little oil until done (about 10-12 minutes).
5) Cut the 1/8th c. red pepper, 1/8th c. green onion and 5 garlic to pretty small pieces and cook in a pan (spray pan with cooking spray) until soft.
6) Add the 1 TBSP wine and stir until dissolved (5 minutes), add the 1/4 c. cream, 1/4 c. italian cheese and 1.5 TBSP spice. Stir until thick.
7) Drain the pasta and add it to the sauce, stir until coated.
8) Put pasta with sauce on the plate, place chicken on top of pasta then sprinkle with Italian cheese blend.
Serving Size: Makes 3-4, medium plate size servings, good for 2 people + leftovers
Number of Servings: 4
Recipe submitted by SparkPeople user HUMMINGBIRDMEL.
2) Line a baking pan in foil and spray with cooking spray.
3) Cut the chicken into smaller 1-2inch size pieces and coat in egg then cover in the bread crumb mixture, space evenly on the baking pan. Bake for 15 minutes or until done, turning once.
4) In a pot, boil the 6oz. farfalle in salt water with a little oil until done (about 10-12 minutes).
5) Cut the 1/8th c. red pepper, 1/8th c. green onion and 5 garlic to pretty small pieces and cook in a pan (spray pan with cooking spray) until soft.
6) Add the 1 TBSP wine and stir until dissolved (5 minutes), add the 1/4 c. cream, 1/4 c. italian cheese and 1.5 TBSP spice. Stir until thick.
7) Drain the pasta and add it to the sauce, stir until coated.
8) Put pasta with sauce on the plate, place chicken on top of pasta then sprinkle with Italian cheese blend.
Serving Size: Makes 3-4, medium plate size servings, good for 2 people + leftovers
Number of Servings: 4
Recipe submitted by SparkPeople user HUMMINGBIRDMEL.
Nutritional Info Amount Per Serving
- Calories: 516.7
- Total Fat: 16.9 g
- Cholesterol: 180.5 mg
- Sodium: 294.7 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 2.1 g
- Protein: 50.8 g
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