Sunday, October 21, 2012
Grilled Cajun Ranch Chicken Pasta
This is one of my all time favorite recipes. I've been craving this pasta dish for a while and wanted to make it for dinner but needed a way to lighten it up and make it more diet friendly without sacrificing flavor. I was able to shave a number of fat and calories by substituting the cream for milk and butter for light cream cheese and using light ranch instead of regular. It was fantastic!
Grilled Cajun Ranch Chicken Pasta (My lightened up version)
Per Serving 11 ww points plus
Cal-442, Carbs 49g, Fat 11g, Fiber 2g, Protein 38g
For the chicken:
2 tablespoons light ranch dressing
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon black pepper
2 skinless, boneless chicken breast halves (I used 4 oz chicken breasts)
For the pasta:
8 ounces pasta of your choice, I used thin spaghetti
2 oz reduced fat cream cheese
1 tablespoon light ranch dressing
3 cloves garlic, crushed
1/2 cup skim milk
1/4 teaspoon Cajun seasoning
2 tbsp Parmesan cheese
For the chicken:
In a medium bowl, stir together the ranch dressing, worcestershire sauce, cajun seasoning, lemon juice, white vinegar, and pepper. Place chicken in an airtight container and cover with the marinade. Cover and refrigerate for at least 2 hours up to overnight.
Preheat the grill for medium-high heat. Grill chicken for 12-15 minutes, or until the chicken is no longer pink in the center, and the juices run clear. Let rest.
While the chicken is cooking, cook pasta according to package directions. Drain; set aside.
In a small saucepan, melt the cream cheese. Add garlic; cook and stir for 30 seconds. Stir in milk, cajun seasoning, and parmesan cheese. Whisk together on low heat for 5 to 6 minutes, until sauce is thickened. Pour the sauce over the pasta. Slice the chicken and portion it on top of each serving of pasta. Enjoy!
This recipe can also be found at this Link Party