Cajun Chicken and Shrimp Alfredo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 8oz chicken breast, skin and fat removed14 large raw shrimp, peeled and deveined1 cup whole wheat penne rigate, uncooked1/2 cup Classico Alfredo sauce2 tbsp nonfat milk2 tsp + 1 tsp Cajun Seasoning1 tsp minced garlic2 tbsp shaved parmesan, seperated5 basil leavesOlive oil cooking sprayFresh ground pepperFresh ground sea saltOld Bay Seasoning1/2 cup sliced red pepper1/2 cup sliced onion
1. Trim all fat and veins from chicken breast. Spritz each side with a very quick spray of olive oil cooking spray and sprinkle breast with 1 tsp Cajun seasoning.
2. Preheat oven to 350 degrees Farenheit. Line baking dish with tin foil and place chicken in pan. Cover pan with tin foil and bake at 350 degrees Farenheit for 40 minutes.
3. While chicken is baking, in a small bowl, toss raw shrimp with fresh ground pepper, fresh ground sea salt, and Old Bay Seasoning (to taste). Make sure all pieces of shrimp have some degree of seasoning on them.
4. Spray a small frying pan with 1-2 quick sprays of olive oil cooking spray and heat. Add shrimp to pan. Cook shrimp until pink, then flip. Once shrimp are completely opaque and pink, remove from pan and cover to keep warm.
5. Bring water to boil and add whole wheat pasta. Cook according to directions on box. Once cooked, drain thoroughly.
6. Spray stirfry pan or wok with 1-2 quick sprays of olive oil cooking spray and heat. Add pepper and onions and cook for 2-3 minutes, or until veggies begin to soften. Remove from heat.
7. In a small saucepan, mix alfredo sauce, milk, garlic, and remaining Cajun seasoning and heat slowly over low heat. Do not allow sauce to bubble over.
8. Slice chicken breast into thin slices. Set aside.
9. Split pasta onto two plates. Sprinkle veggies over pasta, then top with alfredo sauce. Top each pasta dish with chicken slices and shrimp, 1 tbsp shaved parmesan and shredded basil and serve immediately.
Makes two servings.
Number of Servings: 2
Recipe submitted by SparkPeople user OCEANA9191.
2. Preheat oven to 350 degrees Farenheit. Line baking dish with tin foil and place chicken in pan. Cover pan with tin foil and bake at 350 degrees Farenheit for 40 minutes.
3. While chicken is baking, in a small bowl, toss raw shrimp with fresh ground pepper, fresh ground sea salt, and Old Bay Seasoning (to taste). Make sure all pieces of shrimp have some degree of seasoning on them.
4. Spray a small frying pan with 1-2 quick sprays of olive oil cooking spray and heat. Add shrimp to pan. Cook shrimp until pink, then flip. Once shrimp are completely opaque and pink, remove from pan and cover to keep warm.
5. Bring water to boil and add whole wheat pasta. Cook according to directions on box. Once cooked, drain thoroughly.
6. Spray stirfry pan or wok with 1-2 quick sprays of olive oil cooking spray and heat. Add pepper and onions and cook for 2-3 minutes, or until veggies begin to soften. Remove from heat.
7. In a small saucepan, mix alfredo sauce, milk, garlic, and remaining Cajun seasoning and heat slowly over low heat. Do not allow sauce to bubble over.
8. Slice chicken breast into thin slices. Set aside.
9. Split pasta onto two plates. Sprinkle veggies over pasta, then top with alfredo sauce. Top each pasta dish with chicken slices and shrimp, 1 tbsp shaved parmesan and shredded basil and serve immediately.
Makes two servings.
Number of Servings: 2
Recipe submitted by SparkPeople user OCEANA9191.
Nutritional Info Amount Per Serving
- Calories: 501.5
- Total Fat: 16.2 g
- Cholesterol: 69.1 mg
- Sodium: 94.2 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 1.1 g
- Protein: 47.4 g
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