Fettuccine With Chicken, Cajun Style

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Oh! This is wonderful! It takes a fair amount of prep work, but it makes huge quantities. You can store the seasoning mix in a dry container, and freeze the extra sauce (you only need 2 cups for the dinner). It is very spicy, so if you don't like spicy, you might want to adjust some of the ingredients. This recipe was published in the Honolulu Advertiser and is from Ryan's Grill in Honolulu.

Ingredients Nutrition

Directions

  1. Make Cajun Seasoning and Cajun Sauce. Set aside.
  2. Rub chicken pieces with Cajun seasoning. Heat butter in a saute pan over medium heat. Add seasoned chicken and saute until just done and browned on the exterior.
  3. Add pasta and sauce. Toss ingredients to coat and cook for a couple of minutes or until sauce clings to pasta. Transfer to serving plate and sprinkle top with shredded parmesan cheese, green onion (soak in ice water to curl) and confetti mix.
  4. Cajun Seasoning Mix.
  5. Combine and blend all ingredients. Store at room temperature.
  6. Cajun Sauce.
  7. Melt butter in a heavy gauge stock pot or saucepan over medium heat. Add onions and garlic; saute for 5 minutes. Add peppers, thyme and basil; continue to saute until onions are brown and caramelized but not burned, approximately 15 to 20 minutes.
  8. Add chicken broth, worcestershire and tabasco. Bring to a fast simmer and cook for 20 minutes. Add tomato sauce and bring back to a simmer. Add sugar and green onion. Simmer for an hour. Cool and store in refrigerator until needed.
  9. Confetti Mix.
  10. Equal parts red bell pepper and carrots cut into 1/16-inch dice.

Reviews

(2)
Most Helpful

This was good. It got mixed reviews at the dinner tables - some loved it, some just liked it. I didn't used but about 1/2 the sauce. The flavor gave a nice little burn to the taste buds. Very enjoyable. Also, the 1-1/4 hours preparation time is way off...this took a LOT longer to make.

Charmie777 June 05, 2007

Ooo, cher this is good! You gotta love a recipe that lets you measure tabasco by the tablespoon. My lips are still tingling - that's the way I like it when I eat spicy food. I did cut back on the butter in the sauce by half - I just couldn't bring myself to put it all in, though I'm sure it would have tasted great. It was great anyway. I just made half of the sauce and the seasoning and had plenty. I used close to two cups of sauce on the pasta because it was so good. Thanks for sharing!

pattikay in L.A. January 09, 2007

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