Step 1

Season the chicken cutlets with cajun seasoning on both sides.

Step 2

Melt 1 Tbsp butter in a large saute pan.

Step 3

Cook the chicken in the butter for about 2 minutes per side (or until just cooked through)

Step 4

Remove chicken and set aside.

Step 5

Add remaining Tbsp butter and minced garlic to the pan.

Step 6

Cook garlic for 1-2 minutes or until fragrant.

Step 7

Add the tomatoes to the pan and cook for 2 minutes.

Step 8

Add the wine and cook for 2 minutes.

Step 9

Add the chicken broth and cajun seasoning and cook for five minutes.

Step 10

Whisk in the heavy whipping cream, cream cheese and shredded cheese. Keep stirring over medium heat until thick and bubbly – about 2 minutes.

Step 11

Add the scallions and chopped cilantro and remove from heat.

Step 12

Blend the eggs, cream cheese, salt, garlic powder, and pepper in a blender.

Step 13

Let the batter rest for 5 minutes, then pour into a parchment-lined and greased sheet pan approximately 18 x (You can use a 13 x 9 and do two batches if necessary.)

Step 14

Bake at 325 for 8 – 10 minutes or until just set.

Step 15

Remove and let cool for about 5 minutes.

Step 16

Using a spatula, gently release the sheet of “pasta” from the pan or parchment paper.

Step 17

Roll it up and slice with a sharp knife into 1/8 inch thick slices. Gently unroll and set aside.

Step 18

Divide the pasta into four servings and top with 4 oz chicken and 1/3 cup of sauce.