Fettuccine ribbons in a creamy Alfredo sauce under delicious chicken sauteed with red bell peppers in a special Cajun butter. all topped with Parmesan shavings.
Cajun Chicken Pasta
TGI Friday's Copycat Recipe
10 ounces fettuccine pasta, cooked
1 cup spicy Cajun pasta sauce, (see below)
1 tablespoon Parmesan cheese
1 boneless skinless chicken breast, cooked and sliced
1 teaspoon parsley, Chopped
Spicy Cajun Pasta Sauce
2 ounces olive oil
1 tablespoon garlic, chopped
1/2 cup onion, large chunks
1/2 cup green bell pepper, large chunks
1/2 cup red bell pepper, large chunks
1/8 teaspoon cayenne
1 cup chicken stock
1 cup V8 vegetable juice
salt and pepper
Heat oil in saute pan. Add garlic and saute for 30 seconds. Add onions, saute one minute, then add peppers and continue to saute another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency.
Season with salt and pepper.
Add cooked pasta to sauce and heat through until hot. Arrange on serving dish and top with chicken breast.
Sprinkle with Parmesan and parsley.
In the supermarket: T.G.I.Friday's Cajun-Style Chicken Alfredo is a cook-in-the-bag frozen entree featuring blackened white meat chicken, pasta, red peppers and green onions tossed in creamy Cajun style Alfredo sauce.