Description: A creamy Alfredo sauce bathes al dente fettuccine pasta ribbons. All topped off with juicy chicken–sautéed with red bell peppers in a special Cajun butter–finished with Parmesan shavings.
10 oz. cooked fettuccine (cooked al dente)
1 cup Spicy Cajun Pasta Sauce (recipe follows)
1 boneless chicken breast, cooked and sliced in strips
1 tablespoon Parmesan cheese
1 teaspoon chopped parsley
Spicy Cajun Pasta Sauce:
2 oz. olive oil
1 tablespoon fresh chopped garlic
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped green peppers
1/2 cup coarsely chopped red peppers
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
cornstarch (mix about a table spoon with a couple tablespoons cold water to form a slurry)
salt and pepper, to taste
1. 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.
2. Thicken to consistency with cornstarch; season to taste with salt and pepper.
3. Add cooked pasta to sauce and heat through until hot.
4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.