Low Carb Cajun Chicken Pasta Recipe

Low Carb Cajun Chicken Pasta Recipe

How To Make Low Carb Cajun Chicken Pasta

This low-carb chicken pasta is flavored with Cajun-spiced sauce and cooked with bell peppers, onions, mushrooms, and tomatoes.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

Instructions

    1. Prep all the vegetables.
    1. In a small blender, make a slurry by combining milk, flour and cream cheese. Set aside.
    1. Season chicken generously with Cajun seasoning, garlic powder and salt.
    1. Prepare pasta in salted water according to package directions.
    1. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken.
    1. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
    1. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet then sauté for 3 to 4 minutes.
    1. Add mushrooms and tomatoes and sauté 3 to 4 more minutes or until vegetables are tender.
    1. Season with salt, garlic powder and fresh cracked pepper to taste.
    1. Reduce heat to medium-low; add chicken broth and pour in slurry while stirring for about 2 minutes.
    1. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook for another 1 to 2 minutes until hot, then add linguine; toss well to coat.
    1. Top with chopped scallions and enjoy!

Nutrition

    • Calories: 501.44kcal
    • Fat: 20.08g
    • Saturated Fat: 5.13g
    • Trans Fat: 0.10g
    • Monounsaturated Fat: 9.23g
    • Polyunsaturated Fat: 3.89g
    • Carbohydrates: 49.98g
    • Fiber: 4.20g
    • Sugar: 6.96g
    • Protein: 30.38g
    • Cholesterol: 69.40mg
    • Sodium: 923.38mg
    • Calcium: 97.93mg
    • Potassium: 851.35mg
    • Iron: 2.58mg
    • Vitamin A: 142.51µg
    • Vitamin C: 109.30mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

Leave a comment

Replying to