Blackened Chicken Alfredo
skinless, boneless chicken breast halves (12 to 16 ounces total)
tablespoons olive oil
teaspoons blackened redfish seasoning
ounces dried mostaccioli (2-2/3 cups)
cups broccoli florets
cup halved, packaged peeled baby carrots
10 ounce container refrigerated Alfredo pasta sauce
teaspoon blackened redfish seasoning
- Preheat grill. In a resealable plastic bag place the chicken, oil, and the 2 teaspoons blackened seasoning. Turn bag to coat chicken.
- Place chicken on the rack of an uncovered grill directly over medium heat. Grill for 12 to 15 minutes or until no longer pink (170 degree F), turning once halfway through grilling. (Or in a large skillet cook chicken in 1 tablespoon hot olive oil or cooking oil for 8 to 10 minutes or until no longer pink [170 degree F], turning once.) Cut chicken into 1/2-inch cubes; set aside.
- Meanwhile, cook pasta according to the package directions, except add the broccoli and carrots for the last 8 minutes of cooking. Drain; return to pan. Stir in grilled chicken, Alfredo sauce, and the 1/2 teaspoon blackened seasoning. Heat through. Makes 4 servings.
Nutrition Facts(Blackened Chicken Alfredo)
- Per serving:
- 615 kcal cal.,
- 31 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 5 g monounsatured fat),
- 85 mg chol.,
- 567 mg sodium,
- 52 g carb.,
- 4 g fiber,
- 5 g sugar,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet