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Cajun Chicken FettuccineCajun Chicken Fettuccine

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

March 26, 2017


Yield: 8 servings (1 cup per serving)



  • 8 ounces uncooked whole wheat fettuccine
  • 1 large sweet onion, halved and sliced
  • 1 medium green pepper, cut into 1/4-inch strips
  • 1 medium sweet red pepper, cut into 1/4-inch strips
  • 2 tablespoons olive oil
  • 2 cups cubed cooked chicken
  • 4 teaspoons Cajun seasoning
  • 1 teaspoon minced garlic
  • 1 15-oz. jar light Alfredo sauce
  • 1/2 cup light sodium spaghetti sauce
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated low-fat Parmesan cheese



  • Cook fettuccine according to package directions.
  • Meanwhile, in a large skillet, sauté onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl.
  • Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces.
  • Transfer to a greased 13 x 9-inch baking dish. Sprinkle with cheeses. Cover and bake at 375° for 15 minutes. Uncover; bake 10-15 minutes longer or until golden brown.


Nutrition information per serving

Calories: 400

Total Fat: 13g

Saturated Fat: 4g

Cholesterol: 54mg

Sodium: 334mg

Carbohydrates: 30g

Fiber: 6g

Protein: 27g


Source: modified from Taste of Home



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, March 06, 2017