OLSEN - Cajun Chicken & Shrimp w/ Fettuccine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 Chicken Breasts, Boneless, Skinless, Half Breast1 lb. Shrimp, cooked 1.5 Cups Chopped Onions 2 Cups Chopped Green Bell Peppers2 Cups Chopped Red Bell Peppers2 Tbsp Minced Garlic1/4 Cup White Flour5 Tbsp Tony Chachere's Creole Seasoning, Lite2 Tbsp Olive Oil2 Tbsp Country Crock Light8 oz. Artichoke Hearts, Canned (8 0z. Dry Weight)1.25 Cups (1 - 10 oz can) Diced Tomatoes & Green Chilies, Red Gold3 Packets Knorr Garlic and Herb Sauce Mix1 Tbsp Ground Cayenne Pepper4 1/2 Cups Milk, Fat Free, SkimOlive Oil Cooking Spray (No Fat)
Chop Peppers and Onions, Set Aside w/ Minced Garlic
Cut Chicken Breast into medium sized strips (Approx. 1" Long)
Place chicken into mixing bowl, spray with Olive Oil Cooking Spray, Toss First with 2 Tbsp Creole Seaoning, Then Toss with 2 Tbsp White Flour, Set Aside
Follow same procedure with shrimp, 2 Tbsp Creole Seasoning and 2 Tbsp White Flour, Set Aside
Heat Large Chicken Fryer/Skillet with Cooking Spray and 2 Tbsp Olive Oil.
Add chicken to hot skillet, sautee until nearly cooked.
Add shrimp to chicken, continue sauteing until chicken is finished cooking.
Add Peppers, Onions and Minced Garlic and continue Sauteing Until Vegetables are cooked.
Add artichoke hearts and dice tomatoes.
Reduce heat to low setting and simmer while preparing sauce.
Sauce:
Dump three packets of Knorr Garlic & Herb Sauce Mix, 1 Tbsp Cayenne Pepper and 1 Tbsp Creole Seasoning, 4 1/2 Cups Skim Milk and 2 Tbsp Country Crock into Sauce Pan. Use a whisk to mix thoroughly, and bring to a boil, stirring constantly.
Reduce Heat and Simmer for 5-6 minutes, or until sauce thickens (Stir Constantly)
Prepare Fettuccinne according to instruction.
While pasta is boiling (about 12 minutes), pour sauce over meat and vegetable mixture, stir and keep on low heat until pasta is ready.
Serve 2-3 Large Spoons of Meat Sauce and Pepper Mixture over 2-4 oz. of cooked Fettuccine.
Serving Size: Makes 10 Servings (1-2 Cups)
Number of Servings: 10
Recipe submitted by SparkPeople user ARNIE77.
Cut Chicken Breast into medium sized strips (Approx. 1" Long)
Place chicken into mixing bowl, spray with Olive Oil Cooking Spray, Toss First with 2 Tbsp Creole Seaoning, Then Toss with 2 Tbsp White Flour, Set Aside
Follow same procedure with shrimp, 2 Tbsp Creole Seasoning and 2 Tbsp White Flour, Set Aside
Heat Large Chicken Fryer/Skillet with Cooking Spray and 2 Tbsp Olive Oil.
Add chicken to hot skillet, sautee until nearly cooked.
Add shrimp to chicken, continue sauteing until chicken is finished cooking.
Add Peppers, Onions and Minced Garlic and continue Sauteing Until Vegetables are cooked.
Add artichoke hearts and dice tomatoes.
Reduce heat to low setting and simmer while preparing sauce.
Sauce:
Dump three packets of Knorr Garlic & Herb Sauce Mix, 1 Tbsp Cayenne Pepper and 1 Tbsp Creole Seasoning, 4 1/2 Cups Skim Milk and 2 Tbsp Country Crock into Sauce Pan. Use a whisk to mix thoroughly, and bring to a boil, stirring constantly.
Reduce Heat and Simmer for 5-6 minutes, or until sauce thickens (Stir Constantly)
Prepare Fettuccinne according to instruction.
While pasta is boiling (about 12 minutes), pour sauce over meat and vegetable mixture, stir and keep on low heat until pasta is ready.
Serve 2-3 Large Spoons of Meat Sauce and Pepper Mixture over 2-4 oz. of cooked Fettuccine.
Serving Size: Makes 10 Servings (1-2 Cups)
Number of Servings: 10
Recipe submitted by SparkPeople user ARNIE77.
Nutritional Info Amount Per Serving
- Calories: 257.5
- Total Fat: 4.8 g
- Cholesterol: 111.0 mg
- Sodium: 1,769.3 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 2.4 g
- Protein: 24.6 g
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