Cajun chicken fettuccine

Yield: 4 Servings

Measure Ingredient
1 pack (10-ounce) tomato-basil fettuccine
4 Skinned and boned chicken breast halves
1 teaspoon Cajun seasoning
½ teaspoon Cracked pepper
1 cup Water
½ teaspoon Salt
1 pounds Broccoli; cut into flowerets
¼ cup Butter or margarine
1 Garlic clove; minced
1 tablespoon Cornstarch
1½ tablespoon Water
2 cups Half-and-half
¼ teaspoon Salt
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

Similar recipes