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Cajun Pasta
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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.
  • Sauce:
  • 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.
  • Chicken:
  • 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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