Print Friendly Recipe
- Terri McK
- 10 oz (280 grm). cooked fettuccini, cooked
- 1 cup (225 ml) Cajun sauce
- 1 boneless chicken breast
- Cajun Club House spice or other Cajun Spice, optional
- 1 tbsp (15 ml) parmesan cheese
- 1 tsp (5 ml). parsley flakes
- Cajun sauce:
- 2 oz (56 grm). olive oil
- 1 tsp (5 ml). chopped garlic
- 1/2 cup (125 ml) onion, cut into chunks
- 1/2 cup (125 ml) green pepper, cut into chunks
- 1 cup (225 ml) chicken stock
- 1 cup (225 ml) V-8 juice
- 1/8 tsp (1 ml). cayenne pepper
- cornstarch--mix 1 tbsp (15 ml). starch to 2 tbsp (30 ml). cold water
- grated cheese
- Sprinkle with parmasean. You can also sprinkle red
- chili pepper flakes as garnish with the cheese.
- Heat oil in pan, add garlic and saute 30 seconds.
- Add onion and saute 1 minute, then add peppers and saute another minute.
- Add stock and deglaze reducing to half.
- Add V-8 and cayenne and bring to boil.
- Thicken with watered cornstarch stirring constantly.
- Season to taste.
- Grill chicken on each side until pink is gone,then cut into strips.
- For a bit of Zip to the chicken before grilling coat chicken in vegetable oil and toss with Cajun Club House spice, put on barbeque and grill.
- Place cooked pasta and 1 cup (225 ml) sauce in pan over low heat until heated through.
- Place cooked chicken strips on top of pasta and sauce.
- Arrange on serving plate and sprinkle withparmesan cheese and parsley flakes.
- The best Cajun pasta ever!!!!!
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