Shelly's Recipe

SPICY CAJUN CHICKEN PASTA

Category: Pasta - Chicken

1/2 cup butter
2 red and green bell peppers, chopped
1 onion, sliced and quartered
2 clove garlic, minced
4 boneless, skinless chicken breasts
4 tbsp olive oil
2 medium tomato, chopped and seeded
1 lb mushrooms, sliced
2 cup chicken stock
1/2 tsp salt
1/2 tsp cayenne pepper, paprika, white pepper and dried thyme
1 tsp cornstarch combined with 4 tbsp white wine, optional
4-6 quarts water and 1/2 tsp salt
2 (12 oz) box fettuccine
2 tsp chopped parsley

Melt 2 tbsp butter in skillet, saute vegetables and garlic for 8-10 minutes or until vegetables begin to soften slightly. As the vegetable cook, cut chicken into bite-size pieces.

Prepare a medium pan over high heat with olive oil. When the pan is hot, add the chicken and cook, stirring, for 5-7 minutes or until the chicken is no longer pink. When the vegetables are softened, add the chicken, tomatoes and next7 ingredients and continue to simmer for 10-12 minutes until it thickens. If needed, add the cornstarch mixture to thicken even more.

In the meantime, bring the salted water to a boil and cook pasta al dente. Drain and add 1 tbsp butter; toss to mix in the butter. To serve, divide the noodles on the platters and top with chicken mixture. Sprinkle with parsley. Serves 4-6