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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
10 ounces cooked fettuccine
1 cup Spicy Cajun Pasta Sauce (recipe follows)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips (seasoned with Cajun spice mix)
1 teaspoon chopped parsley
Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
Spicy Cajun Pasta Sauce
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
Cornstarch (mix about a tablespoon with a couple tablespoons cold water to form a slurry)
Salt and pepper to taste
Heat oil in saute pan. Add garlic and saute for 30 seconds. Add onions, saute one minute, then add peppers and continue to saute another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper. Serves 4
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SPICY CAJUN PASTA
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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
10 ounces cooked fettuccine
1 cup Spicy Cajun Pasta Sauce (recipe follows)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips (seasoned with Cajun spice mix)
1 teaspoon chopped parsley
Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
Spicy Cajun Pasta Sauce
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
Cornstarch (mix about a tablespoon with a couple tablespoons cold water to form a slurry)
Salt and pepper to taste
Heat oil in saute pan. Add garlic and saute for 30 seconds. Add onions, saute one minute, then add peppers and continue to saute another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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