Kahunaville Cajun Chicken Fettuccini


  • 2 oz olive oil
  • 12 oz boneless chicken breast
  • 1 Tbsp Cajun seasoning
  • 1 tsp minced garlic
  • 1/2 cup sun-dried tomatoes, steeped in water
  • 1/4 cup red bell peppers, cut into strips
  • 1/4 cup green bell peppers, cut into strips
  • 1/4 cup yellow bell peppers, cut into strips
  • 1/2 cup Spanish onions, cut into thin strips
  • 1 cup mushrooms, washed and quartered
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 1 cup chicken broth
  • 1 Tbsp fresh basil leaf, chopped
  • 1 Tbsp fresh parsley, chopped
  • Salt and white pepper
  • 2 Tbsp grated Parmesan cheese
  • 16 oz cooked linguini
  • 4 bread sticks


Heat medium sauté pan; add olive oil, and lightly brown chicken strips and season with Cajun spice. Add minced garlic, cut peppers, mushrooms, sun-dried tomatoes and onions and cook until vegetables are soft and onions translucent. Add white wine, heavy cream and chicken stock and simmer for 2 to 3 minutes or until sauce thickens slightly.

Season with salt and pepper and add fresh herbs. Add cooked and heated pasta and toss with Parmesan cheese and serve in large pasta bowls garnished with bread sticks and fresh grated Parmesan cheese!/p> Makes 4

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