Cajun Chicken Fettuccine

Recipe Ingredients

1		-- (10-ounce) tomato-basil fettuccine
4		Skinned and boned chicken breast halves
1 teaspoon	5ml	Cajun seasoning
1/2 teaspoon	2.5ml	Cracked pepper
1 cup	237ml	Water
1/2 teaspoon	2.5ml	Salt
1 lb	454g / 16oz	Broccoli - cut into
		Flowerets
1/4 cup	49g / 1.7oz	Butter or margarine
1		Garlic clove - minced
1 tablespoon	15ml	Cornstarch
1 1/2 tablespoons	22ml	Water
2 cups	474ml	Half-and-half
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground red pepper
1/4 teaspoon	1.3ml	Ground black pepper
1/3 cup	48g / 1.7oz	Refrigerated shredded parmesan cheese

Recipe Instructions

Cook pasta according to package directions; drain and keep warm. Sprinkle chicken with Cajun seasoning and cracked pepper; place in a lightly greased 13- x 9-inch pan.

Bake at 350 for 15 to 20 minutes or until done; cool slightly. Cut chicken crosswise into thin strips.

Combine 1 cup water and salt in a large skillet; bring to a boil. Add broccoli; cover and cook 3 to 4 minutes or until crisp-tender. Drain. Melt butter in skillet; add garlic, and saute until tender. Set aside 1 cup broccoli; add remaining broccoli to skillet, and cook 2 minutes.

Combine cornstarch and 1 1/2 tablespoons water in a bowl, stirring until smooth; stir in half-and-half. Gradually add to broccoli mixture.

Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Stir in salt, peppers, and cheese. Spoon over pasta, and top with remaining 1 cup broccoli and chicken. Serve immediately. Yield: 4 servings.

Source:
Southern Living

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.