| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cajun | Pasta | 4 | Servings |
INGREDIENTS
| 1 | pk | (10-ounce) tomato-basil fettuccine |
| 4 | Skinned and boned chicken breast halves | |
| 1 | ts | Cajun seasoning |
| 1/2 | ts | Cracked pepper |
| 1 | c | Water |
| 1/2 | ts | Salt |
| 1 | lb | Broccoli; cut into flowerets |
| 1/4 | c | Butter or margarine |
| 1 | Garlic clove; minced | |
| 1 | tb | Cornstarch |
| 1 1/2 | tb | Water |
| 2 | c | Half-and-half |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 1/4 | ts | Ground black pepper |
| 1/3 | c | Refrigerated shredded parmesan cheese |
INSTRUCTIONS
Cook pasta according to package directions; drain and keep warm. Sprinkle chicken with Cajun seasoning and cracked pepper; place in a lightly greased 13- x 9-inch pan. Bake at 350° for 15 to 20 minutes or until done; cool slightly. Cut chicken crosswise into thin strips. Combine 1 cup water and salt in a large skillet; bring to a boil. Add broccoli; cover and cook 3 to 4 minutes or until crisp-tender. Drain. Melt butter in skillet; add garlic, and saute until tender. Set aside 1 cup broccoli; add remaining broccoli to skillet, and cook 2 minutes. Combine cornstarch and 1 1/2 tablespoons water in a bowl, stirring until smooth; stir in half-and-half. Gradually add to broccoli mixture. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Stir in salt, peppers, and cheese. Spoon over pasta, and top with remaining 1 cup broccoli and chicken. Serve immediately. Yield: 4 servings. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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