cajun chicken pasta

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Filed Under:cajun, pasta, chicken,

Servs: 2  Prep: 15m  Cook: 15m  

"A rich, creamy sauce tops this satisfying chicken and pasta dish. 'You can adjust the 'heat' level by increasing or decreasing the amount of Cajun spice you use,' advises LaDonna Reed of Ponca City, Oklahoma."

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   2 tablespoons grated Parmesan cheese
  •   1/2 cup thinly sliced green onions
  •   1 teaspoon Cajun seasoning
  •   1 cup sliced fresh mushrooms
  •   4 teaspoons olive oil, divided
  •   2 boneless, skinless chicken breast halves, cut into 1 inch pieces
  •   1/4 teaspoon pepper
  •   1 tablespoon cornstarch
  •   1/4 teaspoon salt
  •   2 teaspoons minced garlic
  •   2 ounces uncooked fettuccine
  •   1/2 medium green pepper, chopped
  •   1 cup half-and-half cream

Instructions

    1. Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender.
    2. Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.

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