Cajun Chicken Pasta

February 8, 2012 · 15 comments

in chicken/poultry,healthy,pasta,quick and easy

This is one of the first meals I ever made for Tom. I believe it was number two or three, actually. The first was this incredibly fatty creamy chicken pasta dish, which we obviously loved because it had about 4000 calories per serving. The other was soutzoukakia. I actually went to Tom’s apartment while he was at work and made them so they’d be ready when he got home. I was so excited, and at the first taste I realized the meatballs were woefully undersalted. Sigh.

This dish I managed to successfully make the first time around, and while we loved it, it didn’t get made again more than once or twice. I’m sure a large part of the reason is that I started getting a lot more health conscious and ditching most things that had a lot of cream (which included the aforementioned creamy chicken pasta dish).

I recently saw the very recipe I’d first made for Tom on Prevention RD. Like me, Nicole tends to healthify recipes. So, of course, I instantly put a more calorie-appropriate version of this dish on the menu for the following week. The next day, I saw someone pin a similar recipe on Pinterest by The Pioneer Woman and I liked that she used some chicken broth in her dish, which further cut the amount of half and half I’d have to use in mine (I, too, was shocked about the lack of additional cream on her end).

I completely forgot to add the mushrooms to this (which is why I had extra for those chicken sausage subs) but I’m including them in the list below because I know for a fact they’re great in this dish. And every dish, for that matter.

This meal serves 4 pretty heartily and, at that size, clocks in at about 450 calories per serving, which is not bad for a one-dish meal, particularly one with a cream sauce. If you stretch it to 5 servings, you are allowed 2 cookies for dessert instead of 1, obviously.

 

 

 

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{ 15 comments… read them below or add one }

Erin February 8, 2012 at 4:11 pm

I have been using light cream cheese + 2% milk to substitute for cream in many recipes these days. Works really well!

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Asiya February 8, 2012 at 4:56 pm

Love anything Cajun! I usually substitute low fat sour cream for cream in recipes. I’ve done it for some of The Pioneer Woman’s pasta dishes and they’ve turned out really good!

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Urban Wife February 8, 2012 at 5:18 pm

I’m all for lightening up recipes. This looks perfect and will grace our menu next week.

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Blog is the New Black February 8, 2012 at 7:32 pm

This looks great!!!

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Ben February 8, 2012 at 8:51 pm

Creamy, cajun, chicken and pasta. What’s not to love?

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Joanne February 9, 2012 at 5:30 am

And if you replace the chicken with beans…how many cookies after do you get then? :P My first attempts at cooking were DEFINITELY cream-laden. Oh how times have changed!

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Elpiniki February 9, 2012 at 9:36 am

This sounds really deliicous! Great presentation too!

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Misty Lynn February 9, 2012 at 10:32 am

I’ve made The Pioneer Woman version and it is good, but it was rich. So glad to have this version…will make this weekend! Thanks!

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Beverly February 10, 2012 at 8:24 am

This looks delicious!

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Nicole, RD February 10, 2012 at 1:42 pm

I love this recipe and I love the fact that it doesn’t break the calorie bank…especially with a few more modifications. Nice work :)

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Lannie February 10, 2012 at 10:14 pm

DELICIOUS look, your photos are making me so hungry!

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Moltmanns February 12, 2012 at 8:24 pm

This looks fabulous I cant wait to try it

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Kanella February 13, 2012 at 5:55 pm

I made this over the weekend and it was excellent. Thanks for sharing.

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elly February 13, 2012 at 7:14 pm

Hey Kanella! Glad you liked it. :)

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Tobias @ T and Tea Cake February 15, 2012 at 5:34 pm

Hi Elly!
Love your logic with the cookies – sure thing! ;)
I’m completely digging this recipe and can’t quite believe how light your version is.
The colour-palette of your picture also adds a lot to the vibe. I’ve painted the walls in one of my rooms in quite a similar green! ;)

Cheers,
Tobias

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