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T.G.I.F's Spicy Cajun Chicken Pasta 2

List of Ingredients




T.G.I. Friday's Spicy Cajun Chicken Pasta II

4 tbs. Butter
1 Green Bell Pepper, chopped (1 cup)
1 Red Bell Pepper, chopped (1 cup)
1/2 White Onion, sliced and quartered (1 cup)
1 Clove Garlic, pressed
2 Boneless, Skinless Chicken Breasts Halves
1 Tsp. Olive Oil
1 Medium Tomato, chopped
4 to 6 Mushrooms, sliced (1 1/4 cups)
1 Cup Chicken Stock
1/4 Tsp Cayenne Pepper
1/4 Tsp White Pepper
1/4 Tsp Paprika
1/4 Tsp Dried Thyme
4 to 6 Quarts Water
1 Box (12-oz) Fettucine
2 Tsp Chopped Fresh Parsley

Melt 2 tbs. of butter in a large skillet over medium-high heat. Sauté bell peppers, onions and garlic for 8 to 10
minutes or until vegetables begin to soften slightly. As the vegetables are cooking, cut the chicken breasts into
bite-size pieces. Prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add chicken
pieces and cook, stirring for 5 to 7 minutes or until chicken shows no pink. When the vegetables are soft, about 10
minutes, add chicken to the pan. Add tomato, mushrooms, chicken stock, 1/4 tsp. salt, cayenne pepper, paprika,
white pepper and thyme; continue to simmer for 10 to 12 minutes until it thickens. In the meantime bring water to
a boil in a large pot. if you like, add a half tablespoon of salt to water. Cook the Fettucine in the boiling water until
done. This will take 10 to 12 minutes. then Fettucine is done, drain and add remaining 2 tbs.. of butter. The butter
should melt quickly on the hot pasta. Toss the pasta to mix in butter. Serve the dish by dividing the pasta in half
on 2 plates.
Divide the chicken and vegetable sauce evenly and spread over the top of the pasta on each plate.
Divide the parsley and sprinkle over top of each serving. You may also sprinkle grated Parmasan cheese over top

Recipe