Cajun Chicken Pasta- Low Carb-Gluten Free

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Cajun Chicken Pasta- Low Carb-Gluten Free calories by ingredient
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Introduction

Homemade low carb fettuccine noodles and tender chunks of chicken are smothered in a spicy Cajun cream sauce that will make you weep with joy. Seriously. made from a recipe from IbreatheImhungry.com Homemade low carb fettuccine noodles and tender chunks of chicken are smothered in a spicy Cajun cream sauce that will make you weep with joy. Seriously. made from a recipe from IbreatheImhungry.com
Number of Servings: 4

Ingredients

    INGREDIENTS
    For the Cajun chicken:
    1 Tbsp butter
    1 lb chicken cutlets
    1 tsp cajun seasoning
    1 Tbsp butter
    1 tsp garlic, minced
    cup chopped tomatoes
    cup chopped scallions
    cup dry white wine
    cup chicken broth
    cup heavy whipping cream
    cup shredded Monterrey jack (or other) cheese
    1 oz cream cheese
    1 tsp cajun seasoning (or more to taste)
    cup cilantro, chopped (optional)
    salt and pepper to taste


    For the fettuccine:
    8 eggs Coupons
    4 oz cream cheese
    ⅛ tsp salt
    ⅛ tsp garlic powder
    ⅛ tsp black pepper

Directions

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.

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