Cajun Alfredo Chicken Low Carb Food

CAJUN CHICKEN ALFREDO

Steps:

• Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
• In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
• Add onion; cook and stir for 2-3 minutes.
• Reduce heat.
• Add cream and seasonings -- 1/4 teaspoon dried basil
• 1/4 teaspoon lemon-pepper seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper ; heat through.
• Add linguine and toss; heat through.

CAJUN CHICKEN ALFREDO RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
• Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
• Add the cream, and bring to a boil.
• Add the pasta, stirring until evenly mixed.
• To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
• Serve.
• Enjoy!

CAJUN ALFREDO CHICKEN- LOW CARB

Steps:

• 1. Preheat oven to 375 degrees. Rinse chicken and pat dry. Coat each side of the breasts with Cajun seasoning.
• 2. Heat butter in a large oven-proof skillet over medium- high heat. Sauté breasts for 3 minutes on each side. When you flip the breasts, tilt pan slightly and spoon some of the butter over chicken several times. Place in the oven and bake for 25-30 minutes, or until chicken is cooked through and no longer pink.
• 3. While chicken is cooking, chop broccoli and cook. I microwaved it on high for 4 minutes. Microwave ovens vary, so just keep an eye on it to make sure it doesn't get overcooked. Seed and dice tomatoes, and slice the green onion.
• 4. Remove chicken breasts from the oven, and let rest for 10 minutes. Slice and place on plates. Note: Chicken will be blackened (not burnt). Top each breast with half of the broccoli. Heat alfredo sauce in a glass measuring cup in the microwave on high for 25-30 seconds. Drizzle half of the sauce over each breast. Top each with half of the tomato and onion, and serve. * I used Bobby Webb's Cajun Spice Mix. Here's the link to the recipe: https://www.justapinch.com/recipes/sauce-spread/marinade/cajun-spice-mix.html?p=1 (omit sugar if on low carb diet) ** After reading all the labels on different Alfredo sauces, I decided that Bertolli was the lowest in carbs, with only 2 carbs in 1/4 cup.

LOW CARB CHICKEN BROCCOLI ALFREDO

Steps:

• Saute chicken, broccolli, and onion in butter for 10-15 minutes covered.
• Add sauce and heat through. Enjoy!

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.

CHICKEN ALFREDO - LOW CARB

Steps:

• Sprinkle chicken with salt and pepper. In a 12-inch skillet brown chicken breasts in hot oil about 10 minutes, turning to brown evenly. Transfer chicken to a 3-quart rectangular baking dish; set aside.
• For sauce, in a medium saucepan beat whipping cream with a wire whisk or rotary beater for 1 to 2 minutes or until thickened. Heat over medium heat just until simmering. Reduce heat to medium-low. Gradually whisk in cheese until melted.
• Pour sauce over chicken breasts in dish; top with sweet peppers. Bake, uncovered, in a 350 degrees oven for 15 to 20 minutes or until chicken is no longer pink (170 degrees F). Sprinkle with basil.