Cajun Pasta With Chicken

I saw this recipe on Prevention RD's site and knew I had to try it. I have never had much Cajun food, but I had jambalaya a few weeks ago and loved it.

I love cream sauces but they are often too rich for me, unfortunately--or maybe that's a good thing because they are not exactly good for you.  Anyway, this recipe is a lower calorie and fat version and uses half and half instead of heavy cream.  It was very easy to make(even though I overcooked some of the chicken), and the only modification I made was to use regular pasta because I don't love whole wheat pasta. I am getting there, I think, but I find it to be overpowering at times. I took lots of pictures, but unfortunately, if I show you the pictures, you will not want to try this. I don't know why,  but my pasta just is not as pretty as Prevention RD's. I even tried photographing the leftovers in natural daylight, but it still one un-photogenic dish.

I am wondering how this would taste with shrimp? That might be a nice modification.

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Chicken and Avocado Soup

I made this soup a few weeks ago, and actually have a picture of it, so it will be my first recipe on this blog! I have had it bookmarked forever, but I decided to make it when I realized I needed to do something with my leftover rotisserie chicken. 

I am glad I made it because it was light, flavorful and easy. I was wary about putting avocado in soup but it really did work. I actually bought parsley by mistake instead of the cilantro the recipe called for, but the flavors are not radically different and I am not a huge fan of cilantro, anyway.  I can't believe it is a Weight Watchers recipe!

Here is the recipe, slightly modified from Gina's recipe at skinnytaste.com:

Chicken and Avocado Soup

Servings: 4

• 5 cups chicken broth
• 2 cups shredded chicken breast (I used rotisserie)
• 1 tomato, diced
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 ripe hass avocados, diced
• 1/2 cup cilantro, chopped fine (I used parsley, and more like 1/3 cup)
• 4 lime wedges
• 2 tsp olive oil
• salt + fresh pepper to taste
• pinch cumin
• pinch chipotle chile powder (I used more than a pinch)
  

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro or parsley. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

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