T.G.I. Friday's Spicy Cajun Chicken Pasta
The flavors of New Orleans and Italy come together in this spicy Alfredo pasta recipe.
INGREDIENTS | SERVES 2
- ½ divided stick butter
- 1 chopped green bell pepper
- 1 chopped red bell pepper
- ½ sliced and quartered white onion
- 1 clove pressed garlic
- 2 boneless, skinless chicken breast halves
- 2 teaspoons olive oil
- 1 medium chopped tomato
- 4–6 sliced mushrooms
- 1 cup chicken stock
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ¼ teaspoon white pepper
- ¼ teaspoon dried thyme
- 12 ounces hot, cooked fettuccine
- 2 teaspoons chopped fresh parsley
In a large skillet over medium-high heat, melt 2 tablespoons butter and sauté the bell peppers, onion, and garlic for 8–10 minutes.
Cut the chicken breasts into bite-size pieces.
In a medium-size pan heat olive oil over high heat and cook the chicken, stirring, for 5–7 minutes, or until the chicken shows no pink.
Add the chicken to the pan with the vegetables, along with the tomatoes, mushrooms, chicken stock, cayenne, paprika, salt, pepper, and thyme. Continue to simmer for 10–12 minutes, until it thickens.
Toss the fettuccine with the remaining 2 tablespoons of butter.
Serve the dish by dividing the noodles onto 2 plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles. Divide the parsley and sprinkle it over the top.