Cajun Chicken over Penney’s
Source of Recipe
Internet
List of Ingredients
o 12 oz. pennies or fettuccine
o 1 lb. chicken breast cut into 1" strips (bite size)
o SPICE MIXTURE:
o 1 tsp. cayenne pepper
o 1 3/4 tsp. onion powder
o 1 1/2 tsp. garlic powder
o 1 tsp. paprika
o 3/4 tsp. dried basil
o 1/2 tsp. dried oregano
o 2 1/2 tbs. bread crumbs
o SAUCE:
o 2 tbs. vegetable oil
o 1 tsp. garlic, crushed
o 3/4 cup onions, chopped
o 1/2 cup green bell peppers, chopped
o 1/2 cup red bell peppers, chopped
o 3 cups of tomatoes, diced (or crushed)
o 1 1/2 tsp. dried basil
o 1 tsp. dried oregano
o 1/4 tsp. cayenne pepper
Recipe
22. Cook pasta as per directions
23. Drain and place in a serving bowl
24. Prepare spices, in a small bowl combine cayenne, onion powder, garlic powder, paprika, basil, oregano and bread crumbs
25. Coat chicken in mixture
26. In a medium frying pan, add vegetable oil and sauté chicken on medium-high heat until no longer pink, approximately 5-10 minutes, add to pasta
27. Sauce: In the same frying pan, heat oil and sauté garlic, onions and peppers for 5 minutes. Add tomatoes, basil, oregano, cayenne pepper and simmer for 20-25 minutes
28. Pour over pasta and chicken and toss.
Prepare spice mixture at any time and keep in a-closed container.
Coat chicken up to a day before and refrigerate.
You can prepare sauce early in the day and reheat gently.
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