New Orleans style of chicken with an updated Alfredo sauce.
1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, Sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. When chicken is sauteing; Cook pasta al-dente
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.
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Serving Size: 1 Serving (1143g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1745 | ||
Calories from Fat: 630 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 70g | 93 % | |
Saturated Fat 38.8g | 194 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 786.6mg | 242 % | |
Sodium 874.7mg | 30 % | |
Potassium 2738.6mg | 72 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 37g | ||
Protein 228.8g | 327 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1745
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