Recipe - Cajun Chicken Fettuccine

1 pack (10ounce) tomatobasil
fettuccine
4 Skinned and boned chicken
breast halves
1 teaspoon Cajun seasoning
One half teaspoon Cracked pepper
1 cup Water
One half teaspoon Salt
1 pound Broccoli; cut into flowerets
One fourth cup Butter or margarine
1 Garlic clove; minced
1 tablespoon Cornstarch
1 One half tablespoon Water
2 cup Halfandhalf
One fourth teaspoon Salt
One fourth teaspoon Ground red pepper
One fourth teaspoon Ground black pepper
1/3 cup Refrigerated shredded
parmesan cheese

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 9inch 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 crisptender. 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 One half tablespoons water in a bowl, stirring until
smooth; stir in halfandhalf. 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 MCRecipe Digest V1 #1039 by Suzy Wert SuzyWert@aol.com on Jan
23, 1998