Cajun Chicken Alfredo **High Protein/ Reduced Fat
- Number of Servings: 8
Ingredients
4 (5-ounce) boneless, skinless chicken breasts1 cup blackening spice (recommended: Paul Prudhomme's Chicken)3 tablespoons minced garlic1 cup roughly chopped marinated sun-dried tomatoes1 cups part skim ricotta1 cup skim milk3/4 cup grated Parmesan1 teaspoon freshly ground black pepper1 pound cooked fettuccine1/2 cup sliced scallions
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.
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.
Nutritional Info 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
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