Source:

Terri McK

Serves/Makes:1

Ingredients

• 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

Preparation

• 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.

Comments

The best Cajun pasta ever!!!!!