Ingredients Jump to Instructions ↓

  1. 2 ounces uncooked fettuccine

  2. 2 boneless, skinless chicken breast halves, cut into 1 inch pieces

  3. 1 teaspoon Cajun seasoning

  4. 4 teaspoons olive oil, divided

  5. 1 cup sliced fresh mushrooms

  6. 1/2 cup thinly sliced green onions

  7. 1/2 medium green pepper, chopped

  8. 2 teaspoons minced garlic

  9. 1 tablespoon cornstarch

  10. 1 cup half-and-half cream

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon pepper

  13. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender.

  2. Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.


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