Chicken Fettuccine, Cajun Style

Submitted by Lavender Lynn

"This recipe came out of the Oregonian from Portland, Oregon by Hall Street Bar & Grill in Beaverton. When I made this I left out the cayenne pepper in both places. It was too spicy for me."

 

• Ready In: 2hrs 40mins
• Ingredients: 26
• Serves: 4

ingredients

• Sauce

• 1⁄3 cup butter
• 1⁄2 cup onion, chopped
• 2 garlic cloves, left whole
• 2 garlic cloves, minced
• 1 teaspoon thyme
• 3⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon white pepper
• 1⁄3 teaspoon black pepper
• 1⁄4 teaspoon basil
• 1 1⁄4 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1⁄2 teaspoon Tabasco sauce
• 2 cups tomato sauce
• 1 tablespoon sugar
• 1⁄2 cup green onion, chopped

• Chicken Seasoning Mix

• 1 teaspoon kosher salt
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon garlic powder
• 1⁄3 teaspoon cayenne pepper
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon cumin
• 1⁄8 teaspoon basil
• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 1⁄2 cup butter
• 1 lb fettuccine pasta, uncooked
• parmesan cheese, grated

directions

1. To Prepare Sauce:

2. Heat butter in saucepan over medium heat.
3. Add onion and whole garlic cloves and saute for 5 minutes.
4. Remove whole garlic and stir in minced garlic, thyme, cayenne pepper, white pepper,.
5. black pepper, and basil.
6. Continue cooking until onions are dark brown but not burned, about 20 minutes.
7. Stir in chicken stock, Worcestershire, and Tabasco sauces. Simmer for 20 minutes.
8. Add tomato sauce and bring mixture to low boil.
9. Stir in sugar and green onions. Simmer for 1 hour.
10. Sauce can be made ahead of time and refrigerated until ready to use.

11. To prepare Chicken Seasoning Mix:

12. Thoroughly combine the kosher salt, white pepper, garlic powder, cayenne pepper, black pepper, cumin, and basil.

13. To Finish:

14. Toss seasoning mix with chicken cubes until cubes are evenly coated. In medium saucepan, melt 1/2 C butter. Saute chicken over medium heat until done, about 10 minutes.
15. Heat sauce and prepare fettuccine according to package directions.
16. Drain cooked pasta. Stir chicken into sauce and continue heating until hot.
17. Toss with cooked fettuccine. Serve immediately. Sprinkle each serving with grated parmesan cheese.

Reviews

[lazyme]

Yum!! We love spicy, so I made this as directed with all of the cayenne. It was borderline too spicy for us, lol. The long cooking time for the sauce yielded a rich and flavorful sauce that we really enjoyed. I will definitely make this again, but will cut back on the cayenne as you suggested, and I will double the sauce to keep some in the freezer. Thanks Lynn for sharing this great fettuccine.

 

[breezermom]

Very good pasta! A totally different taste for me, and one that everyone enjoyed. I ended up using linguine because I didn't have fettucine on hand. Really tastey! Thanks for sharing!

 

[Susan F.]

This recipe is amazing and is a family favorite. I always have to make a double batch to satisfy the need for leftovers (if we're lucky)! I like to add both shrimp and chicken and andouille (sp?) sausage if I'm going all out. A definite 5 stars!

 

[Karen Elizabeth]

Very good, spicy enough as it was, we love this kind of meal and it was a great treat. made for Susies World Tour

 

[JOE SBAR]

This makes a great meal for those who like spicey food, My wife and I used to order this dish at Hall Street with their cajun martinis. Only things I did different was make at least twice the sauce and it is missing the big pickled jalapeno split 4 ways the long way and stuffed on top and the chicken should be cut in strips.