Description
Homemade low carb fettuccine noodles and tender chunks of chicken are smothered in a spicy Cajun cream sauce that will make you weep with joy. Seriously.
Ingredients
Units
Scale
For the Cajun chicken:
- 1 Tbsp butter
- 1 lb chicken cutlets
- 1 tsp cajun seasoning
- 1 Tbsp butter
- 1 tsp garlic, minced
- 1/2 cup chopped tomatoes
- 1/4 cup chopped scallions
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup heavy whipping cream
- 1/2 cup shredded Monterrey jack (or other) cheese
- 1 oz cream cheese
- 1 tsp cajun seasoning (or more to taste)
- 1/4 cup cilantro, chopped (optional)
- salt and pepper to taste
For the fettuccine:
- 8 eggs
- 4 oz cream cheese
- 1/8 tsp salt
- 1/8 tsp garlic powder
- 1/8 tsp black pepper
Instructions
To make the Cajun chicken:
- Season the chicken cutlets with cajun seasoning on both sides.
- Melt 1 Tbsp butter in a large saute pan.
- Cook the chicken in the butter for about 2 minutes per side (or until just cooked through)
- Remove chicken and set aside.
- Add remaining Tbsp butter and minced garlic to the pan.
- Cook garlic for 1-2 minutes or until fragrant.
- Add the tomatoes to the pan and cook for 2 minutes.
- Add the wine and cook for 2 minutes.
- Add the chicken broth and cajun seasoning and cook for five minutes.
- Whisk in the heavy whipping cream, cream cheese and shredded cheese. Keep stirring over medium heat until thick and bubbly – about 2 minutes.
- Add the scallions and chopped cilantro and remove from heat.
To make the fettuccine:
- Blend the eggs, cream cheese, salt, garlic powder, and pepper in a blender.
- Let the batter rest for 5 minutes, then pour into a parchment-lined and greased sheet pan approximately 18 x 13. (You can use a 13 x 9 and do two batches if necessary.)
- Bake at 325 for 8 – 10 minutes or until just set.
- Remove and let cool for about 5 minutes.
- Using a spatula, gently release the sheet of “pasta” from the pan or parchment paper.
- Roll it up and slice with a sharp knife into 1/8 inch thick slices. Gently unroll and set aside.
- Divide the pasta into four servings and top with 4 oz chicken and 1/3 cup of sauce.
Notes
Serving size 1 generous cup pasta, 4 oz chicken, approximately 1/3 cup sauce
- Category: Low Carb Main Dish
- Cuisine: Cajun
Nutrition
- Calories: 543
- Fat: 39
- Carbohydrates: 4g net
- Protein: 46