Back home in the good ol' Kansas City, We have this restaurant called 54th Street. Its the best. Great food, great drinks. They have this pasta called "Rattlesnake Pasta" which is basically a spicy pasta with chicken, shrimp, and peppers. It's sooooo goooooddd. Last night when Geoff said he wanted something spicy, I immediately thought of this delicious pasta and how we could re-create it to fit our healthier lifestyle. I normally would make it a lighter pasta, but since we had friends in town last week and didn't really eat that great, I decided to just go for a chicken dish. This is pretty spicy so if you don't like it as hot, you may want to half the seasonings. This whole meal, with the side, was only 500 calories (the "real thing" is 1468!!).

 

Here's what you'll need: 

2 chicken breasts

1 Red Pepper

1 Serrano Pepper (or green pepper if you want it more mild) 

1/2 c. Light Alfredo Sauce

2 tbsp. Kicken Chicken Seasoning

1 1/2 tsp. Cayenne Pepper

1 tsp. Garlic Powder

1 tsp. Red Pepper Flakes

 

Preheat oven to 375 degrees.

Season chicken with Kick'n Chicken seasoning, then bake for 20 minutes, or until cooked through.

While your chicken is cooking, chop your peppers and saute with a little olive oil in a pan over medium heat (about 10 mins.)

Make your sauce -  Place the alfredo in a pan with cayenne, garlic, and red pepper flakes.

Cook over medium heat until warm.

When your chicken is done, assemble: Peppers, Chicken, then Sauce on top.

 

For the side, I made southwest rice.

Here's how to make it: 

1/2 c. Brown Rice, Cooked to package directions

2 tbsp. Pace Picante Hot Chunky Salsa

1/4 c. Corn Kernels 

1/4 c. Black Beans (low sodium)

A small handful of chopped red peppers

(I just took a couple out from my recipe above).

1 tsp. Garlic Powder

1 tsp. Red Pepper Flakes

Mix it all together! It's that easy.

 

 

Enjoy!