Cajun Chicken Pasta - Low Carb and Gluten Free
Try this Cajun Chicken Pasta Low Carb and Gluten Free recipe or contribute your own.
Try this Cajun Chicken Pasta Low Carb and Gluten Free recipe or contribute your own.
- salt and pepper to taste
- 8 eggs
- 1/2 cup chopped tomatoes
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1 tbsp butter
- 1/4 cup chopped scallions
- 1/4 cup heavy whipping cream
- 1 tsp cajun seasoning
- 4 oz cream cheese
- 1/4 cup cilantro chopped (optional)
- 1 tsp garlic minced
- 1/8 spsalt
- 1 lb chicken cutlets
- 1/2 cup shredded monterrey jack (or other) cheese
- 1 oz cream cheese
- 1 tsp cajun seasoning (or more to taste)
- 1/8 spblack pepper
- 1/8 spgarlic powder
- Carbohydrate 15.8212207377951 g
- Cholesterol 274.35572614404 mg
- Fat 63.0768267447674 g
- Fiber 0.357075000047684 g
- Protein 60.3930554798155 g
- Saturated Fat 25.0672899505443 g
- Serving Size 1 1 serving (597g)
- Sodium 686.548602768928 mg
- Sugar 15.4641457377474 g
- Trans Fat 5.82608884436565 g
- Calories 882 calories
Step-by-step
- 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.
- 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 â…› inch thick slices. Gently unroll and set aside.
- Divide the pasta into four servings and top with 4 oz chicken and â…“ cup of sauce.
Most cooks ruin grain-free pasta substitutes by treating them like standard wheat noodles, leading to a mushy or rubbery texture. Achieving the right mouthfeel requires controlling moisture and respecting protein set times. When blending the eight eggs, cream cheese, salt, garlic powder, and pepper, ensure the mixture is completely smooth before resting it for five minutes. This rest allows trapped air bubbles to dissipate so the sheet bakes evenly. Pour the batter into an 18x13 parchment-lined sheet pan. Bake at 325 degrees Fahrenheit for 8 to 10 minutes until the surface is just set. Overbaking creates a brittle sheet that cracks when rolled. Letting the baked sheet cool for five minutes makes it pliable enough to release from the parchment cleanly. Slice the rolled sheet into uniform ribbons using a sharp knife to prevent tearing the delicate structure. For the sauce, whisk heavy whipping cream, cream cheese, and shredded Monterey Jack cheese into the simmering broth and wine base. Maintain medium heat while stirring continuously for two minutes until the starches and fats emulsify into a thick, glossy coating that clings properly to the egg ribbons.
