Cajun Chicken and Shrimp Alfredo
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Cajun Chicken and Shrimp Alfredo calories by ingredient
Introduction
A recipe for a day when you have calories and fat to spare (or can cheat a bit), and want something that tastes sinful, but isn't too sinful...this recipe will take some time, some space, and a few pans, but it's worth the work. A recipe for a day when you have calories and fat to spare (or can cheat a bit), and want something that tastes sinful, but isn't too sinful...this recipe will take some time, some space, and a few pans, but it's worth the work.Number of Servings: 2
Ingredients
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1 8oz chicken breast, skin and fat removed
14 large raw shrimp, peeled and deveined
1 cup whole wheat penne rigate, uncooked
1/2 cup Classico Alfredo sauce
2 tbsp nonfat milk
2 tsp + 1 tsp Cajun Seasoning
1 tsp minced garlic
2 tbsp shaved parmesan, seperated
5 basil leaves
Olive oil cooking spray
Fresh ground pepper
Fresh ground sea salt
Old Bay Seasoning
1/2 cup sliced red pepper
1/2 cup sliced onion
Directions
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.