Cajun-spiced chicken and prawns with pasta in a creamy Parmesan sauce.
NBy NutJob
Servings
4
350 g Fettuccine
2 pieces Boneless skinless chicken breast
300 g Large raw prawns, peeled and deveined
3 tbsp Cajun seasoning
2 tbsp Olive oil
2 tbsp Unsalted butter
4 clove Garlic
1.5 cup Heavy cream
0.5 cup Chicken stock
1 cup Parmesan, finely grated
0.5 piece Lemon
1 tbsp Salt
2 tbsp Fresh parsley (garnish)
Calories
923 kcal
Protein
62g
Carbs
23g
Fat
66g
Fiber
2g
Sugar
7g
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Season Proteins
1. Slice the chicken breast in half horizontally into thin cutlets, then cut into bite-sized strips. Toss the chicken and the prawns separately with the Cajun seasoning, using two-thirds on the chicken and one-third on the prawns.
2 pieces Boneless skinless chicken breast,
300 g Large raw prawns, peeled and deveined,
3 tbsp Cajun seasoning
2. Bring a large pot of water to a boil and add the salt so it tastes noticeably salty.
1 tbsp Salt
Cook Proteins
3. Heat the olive oil in a large deep skillet over medium-high heat. Sear the chicken for 5-6 minutes, turning once, until golden and cooked through at 74C (165F). Transfer to a plate.
2 tbsp Olive oil
4. In the same skillet, sear the prawns for 1-2 minutes per side until pink and just opaque. Move them to the plate with the chicken, leaving the browned bits in the pan.
5. Cook the fettuccine in the boiling water for 1-2 minutes less than the package directions until al dente. Reserve 1 cup of pasta water, then drain without rinsing.
350 g Fettuccine
Alfredo Sauce
6. Reduce the skillet heat to medium and melt the butter. Add the garlic and cook for 30 seconds until fragrant. Pour in the chicken stock and scrape up the browned bits.
7. Add the heavy cream and simmer gently for 3-4 minutes until slightly thickened. Reduce the heat to low and stir in the Parmesan a handful at a time until smooth.
1.5 cup Heavy cream,
1 cup Parmesan, finely grated
Toss and Serve
8. Add the drained fettuccine to the sauce with a splash of reserved pasta water and toss for 1-2 minutes until the sauce clings to the pasta, adding more water if needed.
9. Return the chicken and prawns with any juices to the pan and fold through for 1 minute to warm. Finish with a squeeze of lemon, then serve topped with parsley.
0.5 piece Lemon,
2 tbsp Fresh parsley (garnish)
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