CAJUN CHICKEN FETTUCCINE

Ingredients

10 ounces fettuccine

1 boneless chicken breast, cooked and sliced into strips

1 tablespoon grated parmesan cheese

1 teaspoon parsley, chopped

SAUCE:

2 ounces olive oil

1 tablespoon fresh garlic, chopped

½ cup onion, coarsely chopped

½ cup green pepper, coarsely chopped

½ cup red pepper, coarsely chopped

1 cup chicken stock

1 cup V-8 juice

⅛ teaspoon cayenne pepper

1 tablespoon cornstarch

2 tablespoons cold water

Directions

Cook fettuccine al dente, drain, and set aside.

PREPARE THE SAUCE:

In large size saucepan, heat the oil. Add garlic and saute for about 30 seconds or until fragrant. Add onions and sauté until translucent, about 1 minute, then add peppers and continue to sauté for another minute. 

Deglaze with chicken stock, bring to a simmer, and reduce by half. Add V-8 juice and cayenne pepper and bring to a boil, reduce heat, and simmer for 10 minutes. Mix cornstarch with cold water to make a slurry. Add slurry to sauce, stirring constantly until it reaches saucy consistency. Season with salt and pepper. 

Add the fettuccine to the sauce and gently mix until it is heated.

Arrange the fettuccine on serving dish and top with chicken breast. Sprinkle with parmesan and parsley.