Ingredients: |
Ingredients: 4 tbsp. (1/2 stick) butter
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 white onion, sliced and quartered
1 clove garlic, pressed
2 boneless, skinless chicken breast halves
2 tsp. olive oil
1 medium tomato, chopped
4-6 mushrooms, washed and sliced
1 cup chicken stock or 1 chicken bouillon cube dissolved in 1 cup water
salt
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1/4 tsp. white pepper
1/4 tsp. dried thyme
4-6 quarts water
1 12oz. box fettuccine
2 tsps. chopped fresh parsley
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Directions: |
Directions:1. Melt 2 tbsp. of butter in large skillet over medium/high heat.
2. Saute the bell peppers, onions, and garlic in butter for 8-10 minutes or until the vegetables begin to soften slightly.
3. As vegetables are cooking, cut the chicken breasts into bite-size pieces
4. Prepare a medium size pan over high heat with the olive oil. When pan is hot, add the chicken and cook, stirring for 5-7 minutes or until chicken shows no pink.
5. When vegetables are soft (about 10 minutes) add chicken.
6. Add the tomatoes, mushrooms, chicken stock, 1/4 tsp. salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10-12 minutes until it thickens.
7. In meantime, bring water to a boil in a large pot. Add 1/2 tsp. salt to water. Cook the fettuccine in boiling water until done (about 10-12 minutes)
8. When noodles are done, drain them and add the remaining 2 tbsp. butter. Butter will melt quickly - toss noodles.
9. Divide noodles in half and top with chicken and vegetable sauce.
10. Sprinkle parsley over top just before serving. |
This recipe for T.G.I. Friday's Spicy Cajun Chicken Pasta is from