Cajun Chicken Alfredo
1 heaping cup per serving
Ingredients
- 6 ounces pasta dry, fettuccine or spaghetti
- 16 ounces chicken cutlets breasts
- 2 tablespoons cajun seasoning
- 4 strips fully cooked bacon
- 2 cloves minced garlic
- 2 ounces ⅓ less fat cream cheese
- ⅜ cup plain, unsweetened almond milk
- ½ cup chicken broth fat free, low sodium
- ½ cup reduced fat, part skim shredded mozzarella cheese
Instructions
- Cook pasta according to box, drain well and set aside
- Slice chicken up into bite-sized pieces, about 1 inch by 1 inch. Season with half the cajun seasoning
- Dice the fully cooked bacon and set aside
- Heat a large pan, greased with cooking spray, over medium heat, add garlic and cook for one minute
- Add chicken to the pan, cook about 3-4 minutes per side. Once almost cooked, add the bacon and allow it to heat up while the chicken cooks
- Once the chicken is fully cooked, remove from pan and set aside on a clean plate
- Re-spray the pan and add in cream cheese. Allow it to melt halfway then add milk and broth. Stir until all the cream cheese is melted then add the second half of the cajun seasonings
- Allow sauce to come to a slight boil and stir while it thickens
- Add shredded mozzarella cheese to pan and stir until completely melted
- Add in chicken and pasta and toss to completely coat
💚: 10
💙: 8
💜: 3 (if using 100% whole wheat pasta)
355 calories
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