Low Carb Cajun Chicken Pasta
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:
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Melt butter in a large skillet over medium high heat.
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Add chicken, cook stirring frequently until browned, about 6 to 8 minutes.
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Add garlic, onions, Cajun seasoning blend, cayenne pepper, and ground black pepper.
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Add red and green peppers and the mushrooms. Stir to combine. Cover and cook for 5 minutes.
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Uncover and add heavy cream, coo****il hot but not boiling.
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Stir in parmesan cheese until sauce is thick and creamy.
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Serve over cooked low carb pasta or spaghetti squash.
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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! :-)
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! :-)