| 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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