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Spicy Cajun Chicken Pasta

Type: Chicken, Pasta, Poultry
Courses: Main Course
Serves: 2 people

Recipe Ingredients

1/4 cup 49g / 1.7ozButter - (1/2 stick) - divided
1   Green bell pepper - chopped (1 cup)
1   Red bell pepper - chopped (1 cup)
1/2   White onion - quartered and
  Sliced (1 cup)
1   Garlic clove - pressed
2   Boneless skinless chicken breast halves
2 teaspoons 10mlOlive oil
1 teaspoon 5mlTomato - chopped (medium)
4   Mushrooms (to 6) - sliced (1 1/4 cups)
1 cup 237mlChicken stock
  (or 1 chicken bouillon cube dissolved in
  1 cup boiling water)
  Salt
1/4 teaspoon 1.3mlGround red (cayenne) pepper
1/4 teaspoon 1.3mlPaprika
1/4 teaspoon 1.3mlGround white pepper
1/4 teaspoon 1.3mlDried thyme
1   Fettuccine - (12 oz)
2 teaspoons 10mlChopped fresh parsley

Recipe Instructions

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add bell peppers, onion and garlic; saute for 8 to 10 minutes, until vegetables soften slightly.

While vegetables cook, cut chicken into bite-size pieces. Heat oil in medium pan over high heat. Add chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink. Add chicken to softened vegetables. Add tomato, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper and thyme. Let simmer for 10 to 12 minutes, until mixture thickens.

Meanwhile, bring 4 to 6 quarts water to a boil in a large pot. If desired, add 1/2 tablespoon salt to water. Cook fettuccine in boiling water until done, 10 to 12 minutes. Drain noodles; add remaining 2 tablespoons butter. Toss to mix.

To serve, divide noodles between 2 serving plates. Top each with chicken mixture. Sprinkle with parsley.

Yields 2 large servings (4 regular servings).

Source:
St. Louis Post-Dispatch - 10-26-1998 - Virginia Horrell of High Ridge sent this recipe, which she found in Top Secret Restaurant Recipes by Todd Wilbur. It is his version of the pasta served at T.G.I. Friday's

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