Thursday, September 24, 2009

Low Carb Blackened Chicken Alfredo

This is one of my recipes I have posted on SparkPeople. I made it tonight and, as usual, it was a hit. The cheesy topping is to die for. I used zucchini, mushrooms and carrotts as I didnt have squash or cauliflower. Still was great. Apologies for no picture. I never seem to never remember to photograph this one. It's not particularly photogenic anyway :)

Low Carb Blackened Chicken Alfredo Bake
Nutritional Info
Fat: 12.0g
Carbohydrates: 6.9g
Calories: 240.1
Protein: 26.9g

3 boneless skinless chicken breasts
Montreal Seasoning
1TBL cooking oil
One cup yellow squash, cubed
One medium sweet onion, diced
One cup cauliflower
Salt and pepper (You can probably just omit salt due to the other seasoning, taste before you season)
One jar alfredo sauce (I used Trader Joe's)
1/4 cup grated parmesan cheese
1/8 cup bread crumbs

Heat oven to 350 degrees and spray a 13x9 pan with cooking spray.Coat the chicken breasts with the Montreal seasoning and cook in a skillet coated with cooking spray until done. Set aside.Place chopped cauliflawer in microwavable dish, add 2 tbl water, cover with plastic wrap and cook for 4 minutes on high.In the same skillet add cooking oil and saute onions until clear. Add squash and saute until soft. Salt and pepper to taste. Cut cooled chicken into cubes and add to casserole dish with the vegetables. pour alfredo sauce over all. Top with cheese and bread crumbs.
Bake for 20 minutes, then broil on low for 10 minutes until top is brown.
Number of Servings: 8

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