Recipe - Jesses Cajun Chicken Fettuccine

4 Boneless skinless chicken
breast halves
4 tablespoon Cajun seasoning
4 tablespoon Butter; melted
1 9ounce pkg fresh fettuccine
6 tablespoon Butter
One half cup Half and half
1 teaspoon Cayenne
2 lg Red bell peppers
8 Green onions

Dip chicken first in butter on both sides, then in cajun seasoning. Set
aside on platter. Wash red bell peppers, cut lengthwise and remove core,
and cut in 1" wide strips. Wash and trim green onions, leaving whole and
about 5 to 6 inches long. Set aside.

Fill medium pot with water 2/3 full and bring to boil. Preheat outdoor gas
grill. Place fettuccine in boiling water and separate gently with pasta
fork. Put chicken breasts on HOT grill, close lid, cook 4 minutes. Remove
pasta and rinse and drain, place in warm spot. In the pot you used for the
pasta, melt butter over low heat. Turn chicken on grill, and grill the
pieces of bell pepper while chicken finishes cooking, about 3 minutes.
Remove cooked chicken and peppers from grill, quickly cover with aluminum
foil and place in preheated oven (325 degrees). Add half and half and
cayenne to melted butter, place cooked fettuccine in pot, and toss together
with sauce.

To serve, slice each chicken breast in 1/2" slices lengthwise. Divide
pasta among four plates, and place one cut or sliced up breast over top of pasta on
each plate. Garnish with the green onions and grilled peppers.
Recipe By : Jesse Thompson (Rooby's son)

Posted to MCRecipe Digest V1 #302

Date: Fri, 15 Nov 1996 01:45:05 +0000

From: "rooby" rooby@shell.masterpiece.com

NOTES : When you place the chicken on the grill, you're about 10 minutes
from eating, and you'll have your hands full from then on, so

it's very important to have everything else done before the chicken

goes on. Make sure the table is set, the salad is made (but not

dressed), and rolls are in the oven at 325 before you start the

chicken.

MC formatted 11/14/96 by rooby@shell.masterpiece.com