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Cajun Chicken Fettuccine

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  • 1 pk (10-ounce) tomato-basil fettuccine
  • 4 Skinned and boned chicken breast halves
  • 1 ts Cajun seasoning
  • 1/2 ts Cracked pepper
  • 1 c Water
  • 1/2 ts Salt
  • 1 lb Broccoli; cut into flowerets
  • 1/4 c Butter or margarine
  • 1 Garlic clove; minced
  • 1 tb Cornstarch
  • 1 1/2 tb Water
  • 2 c Half-and-half
  • 1/4 ts Salt
  • 1/4 ts Ground red pepper
  • 1/4 ts Ground black pepper
  • 1/3 c Refrigerated shredded parmesan cheese


Cook pasta according to package directions; drain and keep warm. Sprinkle chicken with Cajun seasoning and cracked pepper; place in a lightly greased 13- x 9-inch pan.
Bake at 350° for 15 to 20 minutes or until done; cool slightly. Cut chicken crosswise into thin strips.
Combine 1 cup water and salt in a large skillet; bring to a boil. Add broccoli; cover and cook 3 to 4 minutes or until crisp-tender. Drain. Melt butter in skillet; add garlic, and saute until tender. Set aside 1 cup broccoli; add remaining broccoli to skillet, and cook 2 minutes.
Combine cornstarch and 1 1/2 tablespoons water in a bowl, stirring until smooth; stir in half-and-half. Gradually add to broccoli mixture.
Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Stir in salt, peppers, and cheese. Spoon over pasta, and top with remaining 1 cup broccoli and chicken. Serve immediately. Yield: 4 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <> on Jan 23, 1998