Cajun chicken with fettuccine

2

PREP TIME

5 min

Makes

4 servings

* PLUS Cooking time: 17 minutes

Ingredients

  • 1/2 450-g pkg fettuccine pasta
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 500 g chicken stir-fry strips , or skinless boneless breasts, cut into strips
  • 2 tbsp vegetable oil
  • 2 green bell peppers , chopped
  • 540-mL can tomatoes , drained, or 4 coarsely chopped plum tomatoes
  • 1/2 cup chopped pepperoni , or chorizo sausage (optional)
  • 1/2 cup sour cream

Instructions

  • Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes. Meanwhile, stir seasonings together and toss with chicken. Prepare all remaining ingredients.
  • Heat oil in a large frying pan set over medium-high heat. Add chicken and stir-fry until it loses its pink colour, about 4 minutes. Add peppers, tomatoes and pepperoni, if using. Stir often for 5 minutes. Remove pan from heat and stir in sour cream. Toss with cooked pasta.

Nutrition (per serving)

  • Calories
  • 476,
  • Protein
  • 35.2 g,
  • Carbohydrates
  • 51.5 g,
  • Fat
  • 14.1 g,
  • Fibre
  • 4.3 g,
  • Sodium
  • 371 mg.

Packaged chicken strips, a boon to time-starved cooks, are a fast start for this pasta toss inspired by a creation by Thomas Woods, executive chef at Mauna Kea Beach Hotel in Hawaii.

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