Cajun-chicken
Introducing the savory low-calorie Cajun Chicken Alfredo recipe. Let’s begin.
For this delightful dish, you’ll need:
- Two boneless, skinless chicken breasts
- Two teaspoons Cajun seasoning
- Eight ounces whole wheat fettuccine
- One cup low-fat milk
- Two tablespoons low-calorie margarine or butter
- Two tablespoons whole wheat flour
- Half a cup grated Parmesan cheese
- Two cloves of garlic, minced
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Start by seasoning the chicken breasts with two teaspoons of Cajun seasoning, ensuring they’re well coated.
In a pan over medium heat, cook the seasoned chicken breasts until they’re cooked through and no longer pink in the center. Set them aside.
Cook the whole wheat fettuccine according to the package instructions until al dente. Drain and set aside.
In the same pan, melt two tablespoons of low-calorie margarine or butter.
Add two tablespoons of whole wheat flour and whisk until it forms a roux.
Gradually pour in one cup of low-fat milk, whisking continuously until the mixture thickens.
Stir in half a cup of grated Parmesan cheese until it’s melted and smooth.
Add the minced garlic and cook for another minute.
Season with salt and pepper to taste.
Slice the cooked Cajun-seasoned chicken breasts.
Toss the cooked fettuccine in the creamy Alfredo sauce.
Plate the Alfredo-coated fettuccine and top it with sliced Cajun chicken.
Garnish with chopped fresh parsley for a burst of color and flavor.
Indulge in the rich and satisfying flavors of this low-calorie Cajun Chicken Alfredo.
