Low Fat Cajun Chicken Pasta
Indulge in the bold, zesty flavors of Low Fat Cajun Chicken Pasta, a lighter twist on a classic comfort dish that's perfect for weeknight dinners. This recipe features tender, Cajun-seasoned chicken paired with vibrant sautéed bell peppers, onions, and creamy light cream cheese sauce, all tossed with hearty whole-wheat fettuccine. With just 15 minutes of prep and a balance of wholesome ingredients like low-sodium chicken broth and fresh parsley, this dish offers the perfect combination of richness and health-conscious choices. Topped with a sprinkle of Parmesan and a hint of fresh herbs, this spicy and savory pasta is sure to satisfy without the guilt, making it a must-try for anyone seeking flavorful, low-fat dinner ideas.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 1.5 cups low-sodium chicken broth
- 4 ounces light cream cheese
- 12 ounces whole-wheat fettuccine
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Begin by seasoning the chicken breasts with 1 tablespoon of Cajun seasoning on both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side or until cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced red and green bell peppers, and onion. Sauté for 5-7 minutes until they are tender.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Pour the chicken broth into the skillet and bring it to a simmer. Stir in the light cream cheese, ensuring it melts and combines smoothly with the broth.
While the sauce is simmering, cook the whole-wheat fettuccine according to the package instructions until al dente. Drain and set aside.
Slice the cooked chicken breasts into thin strips and return them to the skillet. Add the cooked pasta and gently toss everything together to coat the pasta and chicken with the sauce.
Stir in the remaining tablespoon of Cajun seasoning, and adjust salt and black pepper to taste.
Finish the dish by sprinkling grated Parmesan cheese and chopped parsley over the top. Serve immediately.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 7494 mg | 326% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 30.2 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 591 mg | 45% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2931 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
