Spicy Cajun Chicken Pasta Recipe - Cooking Index
1/4 cup | 49g / 1.7oz | Butter - (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 | 10ml | Olive oil |
1 teaspoon | 5ml | Tomato - chopped (medium) |
4 | Mushrooms (to 6) - sliced (1 1/4 cups) | |
1 cup | 237ml | Chicken stock |
(or 1 chicken bouillon cube dissolved in | ||
1 cup boiling water) | ||
Salt | ||
1/4 teaspoon | 1.3ml | Ground red (cayenne) pepper |
1/4 teaspoon | 1.3ml | Paprika |
1/4 teaspoon | 1.3ml | Ground white pepper |
1/4 teaspoon | 1.3ml | Dried thyme |
1 | Fettuccine - (12 oz) | |
2 teaspoons | 10ml | Chopped fresh parsley |
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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