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Wednesday, March 11, 2009

Cajun Chicken Fettuccine

I love mixing tomato and alfredo sauces. I also love cajun spices. Put it all together and you have one great meal! It even tastes good heated up for lunch the next day. Put this on your menu for a quick weeknight meal and you will not be disappointed!

Cajun Chicken Fettuccine
Adapted from Taste of Home Simple and Delicious

8 oz. uncooked fettuccine
1 large sweet onion, halved and sliced
1 medium green pepper, cut into 1/4 inch strips
1 medium sweet red pepper, cut into 1/4 inch strips (For the onion and peppers I just used half a bag of frozen pepper stir fry that I wanted to use up)
2 tbsp. olive oil
2 cups cubed cooked chicken
4 tsp. Cajun seasoning
1 tsp. minced garlic
1 jar alfredo sauce
1/2 cup spaghetti sauce (I used tomato sauce that I needed to use up)
2 cups shredded park-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil under tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces.

Transfer to a greased 9x13 baking dish. Sprinkle with cheeses. Cover and bake at 375 for 15 minutes. Uncover; bake 10-15 minutes longer or until golden brown.Pin It

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