- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 775
- Total Fat
- 39 g
- Saturated Fat
- 21 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 53 g
- Cholesterol
- 224 mg
- Sodium
- 849 mg
Ree's update of America's favorite fettuccine Alfredo includes chicken and Cajun seasoning. Cooking the pasta in the sauce—instead of in a separate pot of boiling water—cuts down on time and washing up!
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 775
- Total Fat
- 39 g
- Saturated Fat
- 21 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 53 g
- Cholesterol
- 224 mg
- Sodium
- 849 mg
Ingredients
Directions
- Heat the butter and olive oil in a large pot over medium-high heat. Season the chicken with half of the Cajun seasoning. Add the chicken to the pot and cook until browned on both sides and cooked through, 4 to 5 minutes per side. Remove the chicken to a plate.
- Add the oregano, garlic, bell peppers, onion and the remaining Cajun seasoning to the pot. Cook until the onions are translucent, 3 to 4 minutes. Lower the heat to medium, deglaze with the white wine and allow it to reduce for 1 to 2 minutes, scraping the bottom of the pot to release any caramelization into the liquid. Add the stock and heavy cream. Bring to a gentle simmer, add the pasta, cover and cook, stirring occasionally, until al dente, 10 to 12 minutes. Remove from the heat and stir in the Parmesan and half of the parsley. Let sit, stirring occasionally, to thicken, about 5 minutes.
- Meanwhile, slice the chicken into strips. Serve over the pasta and garnish with the remaining parsley and a little hot sauce.
