Blackened Chicken Alfredo Nachos
Blackened Chicken Alfredo Nachos are delicious and different! A huge hit with our family
- 1 bottle Francesco Rinaldi Alfredo Sauce or your favorite kind
- 2 ounces low fat cream cheese
- tortilla chips my favorite are On The Border Cantina Thins
- 2 large chicken breasts cut into strips
- 1 large roma tomato diced
- 1/2 cup fresh basil chopped
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded parmesan cheese
For the Blackened Chicken:
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/4 tsp. onion powder
- 1/4 tsp. cumin
- 1/4 tsp. black pepper
- 1/4 tsp. salt
In a medium sized bowl, combine all the spices
toss in chicken strips and coat liberally with the spices
in a medium skillet, cook the chicken with a quarter sized drop of olive oil. You should grill for 3-5 minutes on each side until the chicken is cooked through and 'blackened'
In a medium sauce pan, cook the alfredo sauce over medium/low heat
once the sauce is heated through, add in cream cheese, grated parmesan cheese, and basil.
To assemble the nachos:
in a large skillet, place a generous layer of chips (be sure you spray the skillet first if it isn't non-stick!)
add a layer of the chicken, topped with sauce, and then sprinkled with shredded parmesan.
continue to add layers, in a pyramid form, getting smaller as you add layers. I did three layers.
cook on the stovetop until the chips begin to brown and the cheese is slightly melty.
top with extra basil and chopped tomatoes.
Calories: 982kcal | Carbohydrates: 16g | Protein: 130g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 376mg | Sodium: 2469mg | Potassium: 2202mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5660IU | Vitamin C: 18mg | Calcium: 1020mg | Iron: 4.7mg