T.G.I. Friday® Spicy Cajun Chicken Pasta
Menu Description: "Fettuccine tossed with sauteed chicken, mushrooms, onions and red and green peppers in Friday's own spicy, tomato Creole sauce."
Serves 2 as a large entree
4 Tablespoons butter
1 green bell pepper, chopped (1 cup)
1 red bell pepper, chopped (1 cup)
1/2 white onion, sliced and quartered (1 cup)
1 Clove garlic, pressed
2 boneless, skinless chicken breast halves
2 Teaspoons olive oil1
Medium tomato, chopped
4 to 6 mushrooms, sliced
1 Cup chicken stock or 1 chicken bouillon cube dissolved in 1 cup boiling water
Salt
1/4 Teaspoon cayenne pepper
1/4 Teaspoon paprika
1/4 Teaspoon white pepper
1/4 Teaspoon dried thyme
4 to 6 quarts water
1 12-ounce box fettuccine
2 Teaspoons chopped fresh parsley
.
Cut the chicken breasts into bite- size pieces. Heat olive oil in a medium-size pan over high heat Add the chicken to the hot pan and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink.
Melt 2 tablespoons of the butter in a large skillet over medium heat. Saute the bell peppers, onions, and garlic for 8 to 10 minutes or until the vegetables begin to soften slightly.
When the vegetables are soft (about 10 minutes) add the chicken to the pan. Add the tomatoes, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 12 minutes until it thickens.
Bring the water to a boil in a large pot. Cook the fettuccine in the boiling water following package directions.
Drain cooked noodles and add the remaining 2 tablespoons of butter. Toss the noodles to mix in the butter.
Divide the noodles in half onto two plates. Divide the chicken and vegetable sauce evenly and spread it over the top of the noodles on each plate. Divide the parsley and sprinkle it over each serving.
Note: To thicken the sauce combine 1/2 teaspoon arrowroot or cornstarch with 2 tablespoons of white wine in a small bowl and stir to dissolve. Remove the pan from the heat before adding this thickener, stir it in, and then put it back on the heat.
Servings: 2
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