Cajun chicken fettuccine
4 Servings
Ingredients
| Quantity | 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 |
Directions
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