Prep 15 mins
Cook 15 mins
Here is a copycat recipe that I received via email.
For the Spicy Cajun Pasta Sauce
- 2 ounces olive oil
- 1 tablespoon garlic, fresh, chopped
- 1⁄2 cup onion, cut in large chunks
- 1⁄2 cup green pepper, diced in large pieces
- 1⁄2 cup red pepper, diced in large pieces
- 1⁄8 teaspoon cayenne pepper
- 1 cup chicken stock
- 1 cup v 8 vegetable juice
- 1 -3 tablespoon cornstarch (mix about a tablespoon with a couple table spoons cold water to form a slurry)
- salt and pepper, to taste
For the Pasta
- 10 ounces fettuccine (cooked al dente)
- 1 tablespoon parmesan cheese
- 1 chicken breast, boneless, skinless, cooked and sliced in strips
- 1 teaspoon parsley, chopped
- Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
- Thicken to consistency with cornstarch; season to taste with salt and pepper.
- Add cooked pasta to sauce and heat through until hot.
- Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
Ok - so when my husband comes in to find out what I am cooking because "it smells soooo good", well that gets you 3 stars - automatically, but then you factor in the ease of the recipe and how much we both enjoyed it, it is an easy 5 star meal. I made very few variations, just roasted red peppers (jarred on hand) and added some smoked paprika - it was yummy!
I used to work at TGI Fridays in the late 90's as a cook when this was on the menu there. This recipe is relatively close, with a few omissions. There's no V8, corn starch, or chicken broth in it. The pasta was pre-cooked, tossed in oil and portioned off in bags, as were the red and green bell pepper, onion and garlic (just sauteed until tender). To make an order of it, cut up chicken was cooked in an iron skillet, seasoned with a cajun spice blend, then we added butter and oil and the sauteed veggies with some more cajun seasoning. Warm the pasta in the microwave then add it to the skillet and toss everything together. Then to garnish it, we topped it with some shredded parmesan and parsley. The cajun spice blend itself was something TGI Fridays supplied on it's own, it was in white bags with no ingredients listed. But Emeril's "Essence" seasoning or Spice Supreme's Cajun seasoning is very close.
This is an older TGI Friday's recipe - they don't have this on their menu any longer, and I was excited to find it on here. This was on the menu when I worked there in college back in the mid-90's. I thought this was very similar to the original and while it didn't have quite the punch, it was very good and very easy.