- 10 ounces cooked fettuccine
- 1 c Spicy Cajun Pasta Sauce (see following recipe)
- 1 T Parmesan cheese
- 1 boneless chicken breast, cooked and sliced in strips
- 1 t chopped parsley
Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
SPICY CAJUN PASTA SAUCE:
- 2 ounces olive oil
- 1 tablespoon fresh
- chopped garlic
- 1/2 cup onion, cut in large chunks
- 1/2 cup green peppers, diced in large pieces
- 1/2 cup red peppers, diced in large pieces
- 1/8 teaspoon cayenne pepper
- 1 cup chicken stock
- 1 cup V-8 juice
- 1 T Cornstarch (as a slurry)
Salt and pepper to taste Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper.
Makes 3-4 servings.
PRO TIP: When mixing cornstarch into a liquid, always first mix it with a few tablespoons of cold water in a separate container. This forms a ‘slurry’, or a small blended mixture, to prevent you from getting clumps of cornstarch in your soup or sauce.
