Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter

March 30, 2013 at 5:14 PM | Posted in baking, chicken, pasta, seafood | Leave a comment
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Today’s Menu: Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter AppetizerItal Chick fetta Fritters 006

As I posted earlier we actually have some Spring Flowers popping up, seriously check my earlier post and picture! They say it’s our last nice day until Wednesday but hopefully Spring is getting a foothold! For dinner tonight something I haven’t tried; Italian Style Chicken Breast and Herb Fettuccine w/ Crabmeat, Shrimp, and Corn Fritter Appetizer.



I was just going to have the Chicken and Fettuccine but I came across these Fritters last night and they sounded good so I added them to the dinner as an appetizer. For the Chicken i used Perdue Marinated Italian Style Chicken Breasts. First time I tried them and they turned out very good! You can grill them, fry them, or bake them. They come individually wrapped, about 5 per package. It’s only 140 calories and 2 carbs per Chicken Breast. I baked mine at 350 degrees for about 22 minutes. They came tender and moist with very good Italian Seasoning. These will be good to freeze for anytime.


For the Fettuccine I used al Dente Egg Noodle Fettuccine. Very easy to prepare; boil your water and add the pasta. Heat for 3 minutes and it’s ready and it’s 190 calories, 31 carbs, and 1 gram of fat. After boiling I seasoned it with Sea Salt and McCormick Grinder Italian Seasoning. To serve I made a bed of the Fettuccine and topped it with a sliced Italian Style Chicken Breast.


Now for the Crabmeat, Shrimp, and Corn Fritter Appetizer. i needed 1 cup (1/2 package) ZATARAIN’S® Crispy Southern Hush Puppy Mix, 1 small onion, finely chopped, 2 cloves garlic, finely chopped, 2 tablespoons chopped chives, 1/2 teaspoon ZATARAIN’S® Creole Seasoning, 1/2 cup water, 1/4 pound claw crabmeat, 1/4 pound cooked peeled small shrimp, coarsely chopped, 1/2 cup thawed frozen corn, Extra Virgin Olive Oil, for frying. Just mix all your ingredients together and fry! I left the full recipe at the end of the post. I really like how these turned out. Everything came together and made one delicious Fritter! The Corn I think really made it right. I served it with a side of Kraft Chipotle Deli Mayo, nice smooth heat. For dessert later a Jello Sugar Free Double Chocolate Pudding.






PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)Perdue chicken




Serving Size 1 Filet (136g/4.8 oz.)
Servings Per Container 5
Amount Per Serving (* % of Daily Value)
Calories 140
Calories from Fat 10
Total Fat 1.5g (2%)
Saturated Fat 0g (0%)
Trans Fat 0g
Cholesterol 75mg (25%)
Sodium 360mg (15%)
Total Carbohydrate 2g (1%)
Dietary Fiber 0g (0%)
Sugars 1g
Protein 26g



al dente egg fettuccine

Perfect for any occasion, any recipe, whether it is chicken soup, fettuccine alfredo or simply pasta with fresh tomatoes, olive oil and Parmesan cheese. Parents from all over the country write to us saying that even their kids can tell the difference between Al Dente Egg Fettuccine and others. That makes us feel so good!




Crabmeat and Shrimp FrittersItal Chick fetta Fritters 001

Crabmeat and Shrimp Fritters:
1 cup (1/2 package) ZATARAIN’S® Crispy Southern Hush Puppy Mix
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped chives
1/2 teaspoon ZATARAIN’S® Creole Seasoning
1/2 cup water
1/4 pound claw crabmeat
1/4 pound cooked peeled small shrimp, coarsely chopped
1/2 cup thawed frozen corn
extra virgin olive oil, for frying

1. For the Dressing, place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover. Refrigerate at least 1 hour to blend flavors.

2. For the Fritters, mix Hush Puppy Mix, onion, garlic, chives and Creole Seasoning in large bowl. Add water; mix just until moistened. Gently stir in crabmeat, shrimp and corn.

3. Pour oil into heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Drain on paper towels. Serve fritters with Creole Tomato Dressing.
Nutritional Info per 1 serving

Calories: 441 Sodium: 734

Fat: 37 Carbohydrates: 19

Cholesterol: 52 Fiber: 1

Protein: 8

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