Cajun Chicken Fettuccini Alfredo

[Roxy]

Cajun Chicken Fettuccini Alfredo:

 

2 to 4 boneless skinless chicken breasts, cut into thin pieces

2 teaspoons Cajun Seasoning

1 large yellow onion, diced

1 medium red bell pepper, diced

4 T. butter-Use 2 T. for Chicken and 2 T. for the onion and bell peppers

2 to 3 cups broccoli florets

8 oz. Fettucini Noodles

1 large Ziplog bag

 

Sauce:

 

2 cups Heavy Cream

1/2 cup butter

3 garlic cloves, minced or crushed

1/4 tsp. white pepper

1/2 cup Parmesan Cheese

1 cup Mozzarella Cheese, grated

 

Directions:

 

1. Dice chicken and put into Ziploc Bag and season with seasoning. Shake to coat chicken completely with seasoning. Put ziplock into refrigerator to cook later.

 

2. Cook pasta al denata. Drain and set aside.

 

3. Steam brocolli. Drain and set aside.

 

4. In hot large skillet, put 2 T. butter, add onion and bell peper. Cook until tender. Put into a dish and set aside to be mixed later.

 

5. In hot large skillet, put 2 T. butter. Add diced seasoned chicken. Cook completely. Add onion/bell pepper mixture to chicken. Put into a dish and set aside to be mixed together later.

 

6. Melt butter in large skillet over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often. Add the parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened, add the mozzarella cheese and stir until smooth.

 

7. Now add pasta and chicken mixture to sauce and toss together. Add broccoli at the very end so that it doesn't break up too much.

 

Optional version: Use shrimp instead of chicken and/or steamed carrots.