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Creamy Cajun Chicken
The protein from the chicken and fat from the cream will help balance out that blood sugar so don’t undo that with a heaping mound of pasta, even if it is whole grain. Keep the pasta serving to a 1/2 Cup. Here is a variation of the recipe given to me by Patti. I hope you enjoy it!
Prep Time: 00:20
Cook Time: 00:20
4 boneless chicken breasts, cut into strips
1 Bunch green onions, sliced
1 green pepper, diced
1 red pepper, cut into strips
2 t cajun seasoning (less or more depending on how hot you like your food)
1 t garlic powder
1 -2 c heavy cream (depending on how much sauce you want)
1/2 – 1 c parmesan cheese (splurge on the real stuff – not the stuff in the shaker canister), this is for thickening the
2 t. coconut oil
salt & pepper to taste.
1Directions: Slice chicken into strips and season with Cajun spices and set aside to cut up the other veggies. Heat pan to medium-high and add 2 T coconut oil. Cook chicken until tender. Drain extra liquid. Add peppers and other seasonings to pan and cook until crisp tender. Once veggies are done, lower heat and add heavy cream, green onion, and Parmesan cheese.
2Serve over 1/2 C linguini or if grain-free/gluten-free serve over spaghetti squash, or eat it plain like I do. So good and easy!!
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