T.G.I. Friday's Spicy Cajun Chicken Pasta
By Todd Wilbur
Menu Description: "Fettuccine tossed with sauteed chicken, mushrooms, onions and red and green peppers in Friday's own spicy, tomato Creole sauce."
This dish is a bit like jambalaya except the rice has been replaced with pasta.
Use a large pan for this recipe, and note that for the chicken stock or broth, you can also use a chicken bouillon cube dissolved in boiling water. This recipe makes two large restaurant-size portions, but could easily serve a family of four.
This recipe is available in
- 4 tablespoons (1/2 stick) butter
- 1 green bell pepper, sliced (1 cup)
- 1 red bell pepper, sliced (1 cup)
- 1/2 white onion, sliced and quartered (1 cup)
- 1 clove garlic, pressed
- 2 tablespoons olive oil
- 2 skinless chicken breasts
- 1 medium tomato, chopped
- 4 to 6 mushrooms, sliced (1 1/4 cups)
- 1 cup chicken broth or stock
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon dried thyme
- 4 to 6 quarts water
- 1 12-ounce box fettuccine
- 2 teaspoons chopped fresh parsley
- Do This
Instructions1. Melt 2 tablespoons of the butter in a large sauce pan over medium heat.
2. Saute the bell peppers, onions, and garlic in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly.
3. As the vegetables are cooking, prepare a medium-size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook for 5 to 7 minutes or until the chicken shows no pink.
4. Remove the chicken from the pan and cut into bite-size pieces.
5. When the vegetables are soft (about 10 minutes) add the chicken to the pan.
6. Add the tomato, mushrooms, chicken stock, salt, cayenne pepper, paprika, white pepper, and thyme and continue to simmer for 10 to 15 minutes, or until it thickens.
7. In the meantime, bring the water to a boil in a large pot. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
8. When the noodles are done, drain them and add the remaining 2 tablespoons of butter. The butter should melt quickly on the hot noodles. Toss the noodles to mix in the butter.
9. Serve the dish by dividing 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.
If you want a thicker 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, then put it back on the heat, then continue to step 7.