|1 pack||(10-ounce) tomato-basil fettuccine|
|4||Skinned and boned chicken breast halves|
|1 teaspoon||Cajun seasoning|
|½ teaspoon||Cracked pepper|
|1 pounds||Broccoli; cut into flowerets|
|¼ cup||Butter or margarine|
|1||Garlic clove; minced|
|¼ teaspoon||Ground red pepper|
|¼ teaspoon||Ground black pepper|
|⅓ cup||Refrigerated shredded parmesan cheese|
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 1½ 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.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@...> on Jan 23, 1998
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