| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Post3 |
2 |
servings |
INGREDIENTS
| 1/4 |
c |
Butter – (1/2 stick); divided |
| 1 |
|
Green bell pepper; chopped (1 cup) |
| 1 |
|
Red bell pepper; chopped (1 cup) |
| 1/2 |
|
White onion; quartered and |
|
|
Sliced; (1 cup) |
| 1 |
|
Garlic clove; pressed |
| 2 |
|
Boneless skinless chicken breast halves |
| 2 |
ts |
Olive oil |
| 1 |
md |
Tomato; chopped |
| 4 |
|
Mushrooms (to 6); sliced (1 1/4 cups) |
| 1 |
c |
Chicken stock |
|
|
(or 1 chicken bouillon cube dissolved in |
| 1 |
c |
Boiling water) |
|
|
Salt |
| 1/4 |
ts |
Ground red; (cayenne) pepper |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Ground white pepper |
| 1/4 |
ts |
Dried thyme |
| 1 |
|
Box Fettuccine -; (12 oz) |
| 2 |
ts |
Chopped fresh parsley |
INSTRUCTIONS
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add
bell peppers, onion and garlic; saute for 8 to 10 minutes, until vegetables
soften slightly. While vegetables cook, cut chicken into bite-size pieces.
Heat oil in medium pan over high heat. Add chicken and cook, stirring, for
5 to 7 minutes or until the chicken shows no pink. Add chicken to softened
vegetables. Add tomato, mushrooms, chicken stock, 1/4 teaspoon salt,
cayenne pepper, paprika, white pepper and thyme. Let simmer for 10 to 12
minutes, until mixture thickens. Meanwhile, bring 4 to 6 quarts water to a
boil in a large pot. If desired, add 1/2 tablespoon salt to water. Cook
fettuccine in boiling water until done, 10 to 12 minutes. Drain noodles;
add remaining 2 tablespoons butter. Toss to mix. To serve, divide noodles
between 2 serving plates. Top each with chicken mixture. Sprinkle with
parsley. Yields 2 large servings (4 regular servings).
Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Virginia Horrell of
High Ridge sent this recipe, which she found in "Top Secret Restaurant
Recipes" by Todd Wilbur. It is his version of the pasta served at T.G.I.
Friday's
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
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