5 Simple Zatarain’S Blackened Chicken Alfredo Recipes
Zatarain’s is an American food and spice company based in New Orleans, Louisiana, in the United States that makes a large family of products with seasonings and spices that are part of the cultural cuisine and heritage of Louisiana and New Orleans’ Cajun and Creole traditions that includes root beer extract, seasonings, boxed and frozen foods. Wiki
In this article we have collected for you the best recipes for Zatarain’S Blackened Chicken Alfredo among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!
1.Blackened Chicken Alfredo
Blackened Chicken Alfredo
Ingredients
- 3 boneless skinless chicken breasts
- 1 box of mini farfalle pasta or any other bite-sized pasta
- 1 tbsp Cajun’s choice blackened seasoning
- 4 tbsp unsalted butter
- 1 bunch green onion
- ½ cup chopped sun dried tomatoes
- ½ tsp dried basil
- ½ tsp garlic powder
- pinch of salt and pepper
- 1 qt whipping cream
- 1 ½ cup shredded or grated parmesan cheese
Instructions
- Add salt, pepper, and blackened seasoning to taste when flavoring chicken breast. 3 to 4 minutes on each side. You may also cook the chicken in a greased frying pan if you don't have a grill.
- Cut the chicken into 1-inch pieces once it has finished cooking and cooled.
- Green onions should be thinly sliced, and sun-dried tomatoes should be chopped into small pieces.
- Butter should be heated to a medium-high temperature in a big skillet before the green onion, sun-dried tomatoes, dried basil, garlic powder, salt, and pepper are added.
- Add the whipped cream after the green onion and sun-dried tomatoes have cooked for about 2 minutes. Once the sauce begins to simmer, reduce the heat to low and add the Parmesan cheese.
- Add the cubed chicken, then stir occasionally.
- Prepare the pasta as directed on the packaging. After draining the water, combine the pasta and sauce.
Notes
How to produce blackened seasoning at home.
ways to pan-fry chicken as opposed to grilling it. How to prepare, store, and freeze it in advance.
Nutrition Facts
10 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 686 | |
| % Daily Value* | ||
| Total Fat 43 g | 66 % | |
| Saturated Fat 26 g | 128 % | |
| Trans Fat 0 g | ||
| Cholesterol 193 mg | 64 % | |
| Sodium 403 mg | 17 % | |
| Total Carbohydrate 40 g | 13 % | |
| Dietary Fiber 2 g | 9 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 35 g | 70 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 361 mg | 36 % |
| Iron 2 mg | 10 % |
| Potassium 618 mg | 13 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 43 g | 66 % |
|---|---|---|
| Saturated | 26 g | 128 % |
| Trans | 0 g | – |
| Monounsaturated | 12 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 40 g | 13 % |
| Fiber | 2 g | 9 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 35 g | 70 % |
| Cholesterol | 193 mg | 64 % |
| Sodium | 403 mg | 17 % |
| Calcium | 361 mg | 36 % |
| Magnesium | 72 mg | 17 % |
| Potassium | 618 mg | 13 % |
| Iron | 2 mg | 10 % |
| Zinc | 2 mg | 20 % |
| Phosphorus | 489 mg | 70 % |
| Vitamin A | 365 Вµg | 41 % |
| Vitamin C | 4 mg | 4 % |
| Thiamin (B1) | 0 mg | 14 % |
| Riboflavin (B2) | 0 mg | 30 % |
| Niacin (B3) | 9 mg | 56 % |
| Vitamin B6 | 1 mg | 61 % |
| Folate (Equivalent) | 31 Вµg | 8 % |
| Folate (Food) | 31 Вµg | – |
| Vitamin B12 | 1 Вµg | 27 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 2 mg | 11 % |
| Vitamin K | 32 Вµg | 27 % |
Source: https://simplyhomecooked.com/blackened-chicken-alfredo/
Also interesting about ZatarainS Blackened Chicken Alfredo Recipe
How long do you cook Zatarain’s Blackened Chicken Alfredo?
Place tray on baking sheet in center of oven. Bake for 45 minutes. Carefully peel back film; stir.
How do you make Zatarain’s Alfredo?
Keep frozen until ready to use. Internal temperature of meal should be 165 degrees F after heating. Microwave: Microwave Directions: Microwave ovens vary; cooking times may need to be adjusted. Cooking times are based on an 1100 watt microwave oven. Zatarain’s Blackened Chicken Alfredo.
| Total Fat | 22g | 34% |
|---|---|---|
| Dietary Fiber | 2g | 8% |
| Sugars | 11g | |
| Protein | 22g |
2.BLACKENED CHICKEN ALFREDO
BLACKENED CHICKEN ALFREDO
Ingredients
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dried thyme
- 1 Tbsp dried oregano
- 1 Tbsp paprika
- 1 Tbsp dried tarragon
- 1 tsp salt
- 1 tsp ground red pepper
- ½ tsp black pepper
- ⅔ cup olive oil
- ½ cup Worcestershire sauce
- 4 chicken breast pounded to an even thickness
- 1 12-oz package dried fettuccine
- 1 15-oz jar alfredo sauce
- 1 Roma tomato chopped
- 3 green onions chopped
Instructions
- In a large ziplock bag, combine the first 11 ingredients; add the chicken. Occasionally turn the bag while it is sealed and marinate for at least 8 hours in the refrigerator.
- Take the chicken out of the package and throw away the marinade. For 5 minutes on each side or until thoroughly browned, cook the chicken in a skillet over medium-high heat. Chicken should be cut diagonally and left aside.
- As directed on the package, prepare the fettuccine. Pasta is prepared with warm Alfredo sauce. Add the chopped tomato and green onions after mixing.
- Place the pasta in a bowl or on a platter to be served. Chicken slices and parmesan cheese are added on top.
Notes
To the pasta mixture, you can add broccoli, mushrooms, and sun-dried tomatoes.
You can substitute your preferred pasta shape for fettuccine pasta. Penne spaghetti is excellent. Instead of buying canned sauce, you can prepare your own Alfredo sauce.
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,274 | |
| % Daily Value* | ||
| Total Fat 73 g | 112 % | |
| Saturated Fat 17 g | 85 % | |
| Trans Fat 0 g | ||
| Cholesterol 141 mg | 47 % | |
| Sodium 1,836 mg | 77 % | |
| Total Carbohydrate 96 g | 32 % | |
| Dietary Fiber 6 g | 24 % | |
| Total Sugars 10 g | ||
| Includes – Added Sugars | ||
| Protein 57 g | 114 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 371 mg | 37 % |
| Iron 7 mg | 38 % |
| Potassium 1,157 mg | 25 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: dairy Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 73 g | 112 % |
|---|---|---|
| Saturated | 17 g | 85 % |
| Trans | 0 g | – |
| Monounsaturated | 40 g | – |
| Polyunsaturated | 12 g | – |
| Carbs | 96 g | 32 % |
| Fiber | 6 g | 24 % |
| Total Sugars | 10 g | – |
| Added Sugars | – | – |
| Protein | 57 g | 114 % |
| Cholesterol | 141 mg | 47 % |
| Sodium | 1,836 mg | 77 % |
| Calcium | 371 mg | 37 % |
| Magnesium | 125 mg | 30 % |
| Potassium | 1,157 mg | 25 % |
| Iron | 7 mg | 38 % |
| Zinc | 4 mg | 35 % |
| Phosphorus | 737 mg | 105 % |
| Vitamin A | 129 Вµg | 14 % |
| Vitamin C | 11 mg | 12 % |
| Thiamin (B1) | 0 mg | 28 % |
| Riboflavin (B2) | 0 mg | 24 % |
| Niacin (B3) | 20 mg | 128 % |
| Vitamin B6 | 1 mg | 95 % |
| Folate (Equivalent) | 44 Вµg | 11 % |
| Folate (Food) | 44 Вµg | – |
| Vitamin B12 | 1 Вµg | 33 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 8 mg | 51 % |
| Vitamin K | 68 Вµg | 57 % |
Source: https://www.plainchicken.com/blackened-chicken-alfredo/
Also interesting about ZatarainS Blackened Chicken Alfredo Recipe
Is Zatarain’s Alfredo healthy?
The Blackened Chicken Alfredo from Zatarain’s contains BHA/BHT, carrageenan, and modified starch, all of which are on our list of food additives that should be avoided when following a ketogenic diet. Additives in food may have adverse effects on human health and should be minimized or eliminated whenever possible.
Can you cook Zatarain’s Blackened Chicken Alfredo in the oven?
This meal takes the traditional chicken alfredo and gives it a New Orleans spin by using penne pasta smothered in a zesty and creamy cheese sauce and topping it with seasoned grilled chicken breasts made from white meat. There is no necessary preparation time. Simply warm it up in the microwave or the oven.
3.Blackened Chicken Alfredo Pizza
Blackened Chicken Alfredo Pizza
Ingredients
- 1 cup warm water
- 1 tablespoon white sugar
- 1 .25 ounce package active dry yeast
- 2 tablespoons vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 6 slices bacon Optional
- 6 tablespoons butter
- 2 cloves garlic minced
- 1 ½ cups heavy cream
- 2 egg yolks
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated Romano cheese
- ⅛ teaspoon ground nutmeg
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon crumbled dried thyme
- ⅛ teaspoon salt
- ⅛ teaspoon ground white pepper
- ⅛ teaspoon onion powder
- 2 skinless boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1 cup shredded mozzarella cheese or more if desired
- ½ cup baby spinach leaves
- 3 tablespoons freshly grated Parmesan cheese
- 1 roma plum tomato, diced
Instructions
- In the work bowl of a sizable stand mixer equipped with a dough hook, combine water, sugar, yeast, and 2 tablespoons of vegetable oil on low speed for a few seconds. Add the salt and flour after stopping the mixer. When the flour and yeast mixtures are combined, lower the mixer's speed to low and continue mixing until the dough is smooth and springy, about 10 to 12 minutes. Occasionally add flour to the dough if it starts to adhere to the bowl's sides.
- Create a dough ball and place it in an oiled bowl, turning the dough over several times to coat the surface. The dough should be covered with a towel, placed in a warm area, and allowed to rise until it has doubled in size, 30 to 1 hour.
- The bacon should be cooked for about 10 minutes in a big, deep skillet over medium-high heat, until it is evenly browned. Drain the bacon onto a plate lined with paper towels, let it cool, then chop and set it aside.
- In a saucepan over low heat, melt the butter. Melt the butter, then cook the garlic for approximately a minute, or until fragrant. The butter mixture should be mixed with cream. Whisk in the egg yolks after adding them to the butter mixture. Add the Romano cheese, nutmeg, and 1/2 cup of Parmesan cheese to the mixture; salt to taste. Just barely bring the sauce to a simmer over low heat; cook and stir at a simmer for 3 to 5 minutes, or until the cheeses have melted and the sauce has thickened. Heat has been removed; set aside.
- Set oven to 350 degrees Fahrenheit (175 degrees C).
- In a bowl, combine the paprika, cayenne, cumin, thyme, 1/8 teaspoon salt, white pepper, and onion powder. The spice mixture should be thoroughly applied to one side of each chicken breast. In a skillet, heat 1 tablespoon of vegetable oil over high heat. In the hot oil, cook the chicken breasts with the seasonings on the outside first for about a minute on each side, or until the seasonings are nearly black. Transfer to a baking sheet.
- Set aside after baking the chicken breasts in the preheated oven for 5 to 10 minutes, or until the center is no longer pink and an instant-read meat thermometer put into the thickest portion of a breast registers at least 160 degrees F (70 degrees C).
- Pizza dough is rolled out onto a floured surface after being pounded down. On a sizable pizza stone or bulky baking sheet, form the pizza crust. To assist the crust release steam, prick it with a fork numerous times.
- Bake the crust for 5 to 7 minutes, or until the top is just very faintly browned. After removing from the oven, cover the crust with Alfredo sauce. Over the sauce, evenly distribute the mozzarella cheese. Sliced chicken breasts that have been blackened are placed on top of mozzarella cheese. Bacon and spinach leaves are excellent toppings for pizza. 3 tablespoons of Parmesan cheese should go on top.
- Return the pizza to the oven and bake for another 15 to 20 minutes, or until the mozzarella cheese has melted and browned. To serve, top pizza with chopped Roma tomatoes.
| Amount Per Serving | ||
|---|---|---|
| Calories | 828 | |
| % Daily Value* | ||
| Total Fat 56 g | 86 % | |
| Saturated Fat 28 g | 142 % | |
| Trans Fat 0 g | ||
| Cholesterol 231 mg | 77 % | |
| Sodium 723 mg | 30 % | |
| Total Carbohydrate 42 g | 14 % | |
| Dietary Fiber 2 g | 7 % | |
| Total Sugars 4 g | ||
| Includes 2 g Added Sugars | ||
| Protein 39 g | 78 % | |
| Vitamin D 1 Вµg | 7 % |
|---|---|
| Calcium 479 mg | 48 % |
| Iron 3 mg | 17 % |
| Potassium 443 mg | 9 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: sugar Conscious * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 56 g | 86 % |
|---|---|---|
| Saturated | 28 g | 142 % |
| Trans | 0 g | – |
| Monounsaturated | 19 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 42 g | 14 % |
| Fiber | 2 g | 7 % |
| Total Sugars | 4 g | – |
| Added Sugars | 2 g | – |
| Protein | 39 g | 78 % |
| Cholesterol | 231 mg | 77 % |
| Sodium | 723 mg | 30 % |
| Calcium | 479 mg | 48 % |
| Magnesium | 54 mg | 13 % |
| Potassium | 443 mg | 9 % |
| Iron | 3 mg | 17 % |
| Zinc | 3 mg | 25 % |
| Phosphorus | 566 mg | 81 % |
| Vitamin A | 386 Вµg | 43 % |
| Vitamin C | 2 mg | 2 % |
| Thiamin (B1) | 1 mg | 52 % |
| Riboflavin (B2) | 1 mg | 49 % |
| Niacin (B3) | 11 mg | 67 % |
| Vitamin B6 | 1 mg | 56 % |
| Folate (Equivalent) | 177 Вµg | 44 % |
| Folate (Food) | 54 Вµg | – |
| Vitamin B12 | 1 Вµg | 37 % |
| Vitamin D | 1 Вµg | 7 % |
| Vitamin E | 3 mg | 18 % |
| Vitamin K | 8 Вµg | 7 % |
Source: https://www.allrecipes.com/recipe/218905/blackened-chicken-alfredo-pizza/
Also interesting about ZatarainS Blackened Chicken Alfredo Recipe
How do you make Zatarain’s Jambalaya less spicy?
There is a less spicy version of our Jambalaya Mix that we sell at Zatarain’s, but you can adjust the level of spiciness in any Jambalaya Mix simply by substituting white rice for some of the mix before cooking it. You can replace more or less of the mix.
How long do you cook frozen chicken alfredo?
Bake frozen, still covered in the foil, on the middle rack of a preheated 350°F oven until heated through, about 1 1/2 hours. Alternatively, thaw in the refrigerator overnight, then bake for only 1 hour.
4.Cajun Chicken Alfredo Pasta
Cajun Chicken Alfredo Pasta
Ingredients
- ▢8 ounces pasta
- ▢2 boneless skinless chicken breasts
- ▢2 tablespoons cajun seasoning plus 1 additional teaspoon
- ▢2 tablespoons olive oil
- Alfredo Sauce
- ▢4 tablespoons butter
- ▢4 cloves garlic minced
- ▢1 1/2 cups heavy cream divided
- ▢2 cups parmesan cheese grated
Instructions
- Salted boiling water is used to cook pasta.
- Smash or roll the chicken in between two sheets of plastic wrap until the breasts are approximately a half-inch thick while the spaghetti cooks. With the remaining teaspoon for later, coat the chicken breasts on both sides with 2 tablespoons of the cajun seasoning mixture.
- Olive oil should be heated over medium-high heat in a sizable saute pan. Add the chicken breast with seasoning when the oil is extremely hot. Cook for approximately 5 minutes, or until browned. Cook for a further five minutes after flipping. Chicken should be moved to a platter and loosely covered with foil.
- Turn down the heat and add the butter and garlic to the pan. Cook for about 5 minutes, or until the garlic flavor permeates the butter. Stir in 1 cup of heavy cream before allowing it to simmer. For five minutes, cook. Add a teaspoon of cajun seasoning, the remaining heavy cream, and parmesan cheese after taking the dish from the heat. Stir in cooked spaghetti.
- Pasta should be topped with sliced chicken and any liquids that have gathered on the plate.
Notes
The ideal procedure is to let the meat come to room temperature before cooking it whenever possible. So, before preparing your cajun chicken pasta, if you have the time, let your chicken sit at room temperature for about an hour.
Stir in that spice. Prior to cooking, the meat should be completely coated. Before adding the chicken, make sure the oil in the pan is hot. The oil must always be hot enough to seal the outside of the meat with a nice crispy layer without burning it whenever you're trying to get a decent sear on it. Every home cook ought to develop this talent. I strongly advise letting the meat rest after cooking, as you should with most meats. This enables the chicken's juices to be distributed more evenly. Any fluids that collect on the plate can also be reincorporated into the final pasta meal. I adore flavoring the alfredo sauce with cajun seasoning. The flavor permeates the entire dish thanks to it. Make sure your pasta is cooked al dente if you add it to a meal where you will continue to cook it, or even just reheat it, in a sauce because it will continue to cook once added to the sauce.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,146 | |
| % Daily Value* | ||
| Total Fat 75 g | 116 % | |
| Saturated Fat 42 g | 210 % | |
| Trans Fat 0 g | ||
| Cholesterol 303 mg | 101 % | |
| Sodium 1,124 mg | 47 % | |
| Total Carbohydrate 50 g | 17 % | |
| Dietary Fiber 2 g | 9 % | |
| Total Sugars 5 g | ||
| Includes – Added Sugars | ||
| Protein 67 g | 134 % | |
| Vitamin D 1 Вµg | 8 % |
|---|---|
| Calcium 988 mg | 99 % |
| Iron 3 mg | 15 % |
| Potassium 747 mg | 16 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 75 g | 116 % |
|---|---|---|
| Saturated | 42 g | 210 % |
| Trans | 0 g | – |
| Monounsaturated | 24 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 50 g | 17 % |
| Fiber | 2 g | 9 % |
| Total Sugars | 5 g | – |
| Added Sugars | – | – |
| Protein | 67 g | 134 % |
| Cholesterol | 303 mg | 101 % |
| Sodium | 1,124 mg | 47 % |
| Calcium | 988 mg | 99 % |
| Magnesium | 113 mg | 27 % |
| Potassium | 747 mg | 16 % |
| Iron | 3 mg | 15 % |
| Zinc | 4 mg | 37 % |
| Phosphorus | 980 mg | 140 % |
| Vitamin A | 630 Вµg | 70 % |
| Vitamin C | 2 mg | 2 % |
| Thiamin (B1) | 0 mg | 20 % |
| Riboflavin (B2) | 1 mg | 49 % |
| Niacin (B3) | 14 mg | 90 % |
| Vitamin B6 | 1 mg | 103 % |
| Folate (Equivalent) | 35 Вµg | 9 % |
| Folate (Food) | 35 Вµg | – |
| Vitamin B12 | 1 Вµg | 57 % |
| Vitamin D | 1 Вµg | 8 % |
| Vitamin E | 3 mg | 22 % |
| Vitamin K | 27 Вµg | 23 % |
Source: https://selfproclaimedfoodie.com/cajun-chicken-alfredo-pasta/
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Do you wash Zatarain’s rice?
How spicy is Zatarain’s jambalaya?
It is on the mild side, but you may “kick it up a notch” by adding spicy sausage or chili powder of your choice. The one and only drawback is that it tasted really salty when it was finished.
5.Blackened Chicken Alfredo
Blackened Chicken Alfredo
Ingredients
- Blackening Seasoning
- 2 tsp light brown sugar
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 2 boneless skinless chicken breasts
- Alfredo
- 12 oz fettuccine
- 6 tbsp unsalted butter
- 1 1/2 cups heavy cream
- 2 garlic cloves minced
- 2 cups freshly grated Parmesan cheese
- 2 tbsp fresh Italian parsley chopped
Instructions
- The fettuccine should be prepared as directed on the package.
- Light brown sugar, paprika, cumin, salt, garlic powder, thyme, black pepper, and cayenne pepper should all be combined in a small bowl. Make careful to completely coat the chicken with the 2 tablespoons of spice. For later, save the remaining seasoning.
- In a large skillet, warm 2 tablespoons of olive oil over high heat. The chicken should be added to the skillet and cooked for 4–5 minutes on each side, or until blackened and well done. Place aside.
- Reduce the heat to medium-low and stir in the butter and cream in the same skillet. Stir in the remaining blackening seasoning and garlic after simmering for 2 minutes.
- 1 cup of Parmesan should be added to the sauce and combined until fully melted. To the sauce, add the cooked fettuccine. Add the last cup of Parmesan and mix to blend after tossing a few times.
Notes
Boiling the fettuccine in salted water will season the pasta.
In order to finish cooking the fettuccine in the sauce, cook it until it's just barely al dente. If you need to thin the sauce, keep some of the pasta water. Make use of freshly grated Parmesan. Never buy Parmesan cheese that has already been shred since it contains wood pulp. Also less expensive are Parmesan cheese blocks. If you don't want to make your own alfredo sauce, you can also use store-bought alfredo sauce.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,320 | |
| % Daily Value* | ||
| Total Fat 82 g | 126 % | |
| Saturated Fat 46 g | 229 % | |
| Trans Fat 1 g | ||
| Cholesterol 318 mg | 106 % | |
| Sodium 1,131 mg | 47 % | |
| Total Carbohydrate 75 g | 25 % | |
| Dietary Fiber 4 g | 16 % | |
| Total Sugars 7 g | ||
| Includes 1 g Added Sugars | ||
| Protein 71 g | 142 % | |
| Vitamin D 1 Вµg | 9 % |
|---|---|
| Calcium 1,029 mg | 103 % |
| Iron 5 mg | 26 % |
| Potassium 880 mg | 19 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 82 g | 126 % |
|---|---|---|
| Saturated | 46 g | 229 % |
| Trans | 1 g | – |
| Monounsaturated | 26 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 75 g | 25 % |
| Fiber | 4 g | 16 % |
| Total Sugars | 7 g | – |
| Added Sugars | 1 g | – |
| Protein | 71 g | 142 % |
| Cholesterol | 318 mg | 106 % |
| Sodium | 1,131 mg | 47 % |
| Calcium | 1,029 mg | 103 % |
| Magnesium | 139 mg | 33 % |
| Potassium | 880 mg | 19 % |
| Iron | 5 mg | 26 % |
| Zinc | 5 mg | 42 % |
| Phosphorus | 1,047 mg | 150 % |
| Vitamin A | 721 Вµg | 80 % |
| Vitamin C | 4 mg | 5 % |
| Thiamin (B1) | 0 mg | 23 % |
| Riboflavin (B2) | 1 mg | 52 % |
| Niacin (B3) | 15 mg | 94 % |
| Vitamin B6 | 1 mg | 110 % |
| Folate (Equivalent) | 47 Вµg | 12 % |
| Folate (Food) | 47 Вµg | – |
| Vitamin B12 | 1 Вµg | 57 % |
| Vitamin D | 1 Вµg | 9 % |
| Vitamin E | 4 mg | 26 % |
| Vitamin K | 79 Вµg | 66 % |
Source: https://www.chiselandfork.com/blackened-chicken-alfredo/
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What’s the difference between gumbo and jambalaya?
What Makes Gumbo and Jambalaya Different from One Another? One of these dishes doesn’t use rice, which is the primary distinction between both. In contrast to jambalaya, which incorporates the rice into the cooking process such that the grain becomes an essential component of the dish, gumbo is more accurately described as a soup or a stew that is typically presented with a side of rice. 4 нoяб. 2021 г.
