Low Carb Cajun Chicken Pasta

Donna Babcock
on 3/25/09 2:23 am, edited 3/25/09 2:38 am - Kingston, Canada
Cajun Chicken Pasta

Ingredients:

  • 3/4 lb spaghetti squash cooked
  • 2 tbsp Butter
  • 4 Skinless/boneless chicken breasts, sliced 1/2" thick
  • 4 Cloves garlic, minced
  • 1 Bunch green onions, chopped
  • 3 tbsp Cajun seasoning blend
  • 1 tsp Freshly ground black pepper
  • 1 tsp Ground cayenne pepper
  • 16 ozs Heavy cream ( substitute with half -fat this should work as well )
  • 1 Green pepper, julienned
  • 1 Red pepper, julienned
  • 8 ozs Fresh mushrooms, quartered
  • 2 cup Parmesan cheese, grated                                    

    Directions:

    • Melt butter in a large skillet over medium high heat.

    • Add chicken, cook stirring frequently until browned, about 6 to 8 minutes.

    • Add garlic, onions, Cajun seasoning blend, cayenne pepper, and ground black pepper.

    • Add red and green peppers and the mushrooms. Stir to combine. Cover and cook for 5 minutes.

    • Uncover and add heavy cream, coo****il hot but not boiling.

    • Stir in parmesan cheese until sauce is thick and creamy.

    • Serve over cooked low carb pasta or spaghetti squash.      

 
(deactivated member)
on 3/25/09 2:32 am, edited 3/25/09 2:32 am - Sevierville, TN
The cream alone has 55 grams of fat. I wouldn't consider this wls friendly. After all, we are supposed to eat low fat, low carb and high protein.
Donna Babcock
on 3/25/09 2:40 am - Kingston, Canada

I wouldn't eat this on a regular basis that's for sure, but I think using a lower fat cream would also work well. It is a very good recipe if eaten in moderation.

 
Shauna S.
on 3/25/09 6:06 am, edited 3/25/09 6:07 am - Amsterdam, NY
I've posted this recipe before - I absolutely love it and it's soo delicious.

Please remember that yes the cream has 55 grams of fat in it - but you are not eating the entire thing - you are having a serving. I believe this recipe is 4 servings, so that would equal out to about 14g of fat per serving. Now take into consideration that as a WLS patient, we eat basically half of a regular serving (I know I do because I also have another side, whether it be a salad or a veggie or what not.) So that brings the servings to 8 servings which would equate to about 7g of fat per serving. Now add in the additional fat from the chicken and the cheese and it's about 3-4g fat more per serving. Now I'm not sure what you're eating but 10-11g of fat is pretty damn good for a recipe that is absolutely amazing.

Please stop knocking Donna's recipes. She's sharing. If you don't agree with it - don't make it - but you don't need to make remarks either. PLUS - her topic is "LOW CARB" not "LOW FAT" and there are people on this board that are maintenance - where eating fat helps them to maintain. Not everyone is a newbie.

Just my opinion! :-)

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