Creole Chicken Pasta

recipe
Serve with a spinach salad and crusty French bread.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 269
Caloriesfromfat 12 %
Fat 3.7 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.4 g
Carbohydrate 32.2 g
Fiber 2 g
Cholesterol 44 mg
Iron 0.0 mg
Sodium 172 mg
Calcium 0.0 mg

Ingredients

3 tablespoons all-purpose flour
2 teaspoons no-salt-added Creole seasoning, divided
4 (4-ounce) skinned, boned chicken breast halves, cut into strips
Cooking spray
2 teaspoons hot pepper oil
1 medium onion, cut into vertical strips (about 1 cup)
1 medium-size green bell pepper, cut into julienne strips
1 teaspoon minced garlic
1 (9-ounce) package refrigerated fettuccine, uncooked
1 cup fat-free half-and-half or fat-free evaporated milk

Preparation

1. Combine flour and 1 1/2 teaspoons Creole seasoning in a large heavy-duty zip-top plastic bag; add chicken, and shake to coat.

2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken, onion, bell pepper, and garlic; cook 8 to 10 minutes or until chicken is done and vegetables are tender, stirring occasionally.

3. While chicken mixture cooks, cook fettuccine according to package directions, omitting salt and fat; drain well.

4. Combine remaining 1/2 teaspoon Creole seasoning and half-and-half; add to chicken mixture in skillet, scraping bottom of skillet to deglaze. Cook 1 minute or until sauce is slightly thickened. Toss with cooked fettuccine; serve immediately.

Note:

501 Delicious Heart Healthy Recipes

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note