Cajun Chicken Pasta- Low Carb-Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
INGREDIENTSFor the Cajun chicken:1 Tbsp butter1 lb chicken cutlets1 tsp cajun seasoning1 Tbsp butter1 tsp garlic, minced½ cup chopped tomatoes¼ cup chopped scallions¼ cup dry white wine½ cup chicken broth¼ cup heavy whipping cream½ cup shredded Monterrey jack (or other) cheese1 oz cream cheese1 tsp cajun seasoning (or more to taste)¼ cup cilantro, chopped (optional)salt and pepper to tasteFor the fettuccine:8 eggs Coupons4 oz cream cheese⅛ tsp salt⅛ tsp garlic powder⅛ tsp black pepper
INSTRUCTIONS
To make the Cajun chicken:
Season the chicken cutlets with cajun seasoning on both sides.
Melt 1 Tbsp butter in a large saute pan.
Cook the chicken in the butter for about 2 minutes per side (or until just cooked through)
Remove chicken and set aside.
Add remaining Tbsp butter and minced garlic to the pan.
Cook garlic for 1-2 minutes or until fragrant.
Add the tomatoes to the pan and cook for 2 minutes.
Add the wine and cook for 2 minutes.
Add the chicken broth and cajun seasoning and cook for five minutes.
Whisk in the heavy whipping cream, cream cheese and shredded cheese. Keep stirring over medium heat until thick and bubbly - about 2 minutes.
Add the scallions and chopped cilantro and remove from heat.
To make the fettuccine:
Blend the eggs, cream cheese, salt, garlic powder, and pepper in a blender.
Let the batter rest for 5 minutes, then pour into a parchment-lined and greased sheet pan approximately 18 x 13. (You can use a 13 x 9 and do two batches if necessary.)
Bake at 325 for 8 - 10 minutes or until just set.
Remove and let cool for about 5 minutes.
Using a spatula, gently release the sheet of "pasta" from the pan or parchment paper.
Roll it up and slice with a sharp knife into ⅛ inch thick slices. Gently unroll and set aside.
Divide the pasta into four servings and top with 4 oz chicken and ⅓ cup of sauce.
NOTES
Serving size 1 generous cup pasta, 4 oz chicken, approximately ⅓ cup sauce
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MISS_ANNA41.
To make the Cajun chicken:
Season the chicken cutlets with cajun seasoning on both sides.
Melt 1 Tbsp butter in a large saute pan.
Cook the chicken in the butter for about 2 minutes per side (or until just cooked through)
Remove chicken and set aside.
Add remaining Tbsp butter and minced garlic to the pan.
Cook garlic for 1-2 minutes or until fragrant.
Add the tomatoes to the pan and cook for 2 minutes.
Add the wine and cook for 2 minutes.
Add the chicken broth and cajun seasoning and cook for five minutes.
Whisk in the heavy whipping cream, cream cheese and shredded cheese. Keep stirring over medium heat until thick and bubbly - about 2 minutes.
Add the scallions and chopped cilantro and remove from heat.
To make the fettuccine:
Blend the eggs, cream cheese, salt, garlic powder, and pepper in a blender.
Let the batter rest for 5 minutes, then pour into a parchment-lined and greased sheet pan approximately 18 x 13. (You can use a 13 x 9 and do two batches if necessary.)
Bake at 325 for 8 - 10 minutes or until just set.
Remove and let cool for about 5 minutes.
Using a spatula, gently release the sheet of "pasta" from the pan or parchment paper.
Roll it up and slice with a sharp knife into ⅛ inch thick slices. Gently unroll and set aside.
Divide the pasta into four servings and top with 4 oz chicken and ⅓ cup of sauce.
NOTES
Serving size 1 generous cup pasta, 4 oz chicken, approximately ⅓ cup sauce
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MISS_ANNA41.
Nutritional Info Amount Per Serving
- Calories: 587.3
- Total Fat: 40.3 g
- Cholesterol: 530.0 mg
- Sodium: 667.2 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.7 g
- Protein: 44.7 g
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