Description: Fettuccine tossed with saut?ed chicken, onions and red and green peppers in a spicy, tomato Creole sauce.
Spicy Cajon Past sauce
cornstarch (mix about a table spoon with a couple tablespoons cold water to form a slurry) salt and pepper, to taste
1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
2. Thicken to consistency with cornstarch; season to taste with salt and pepper.
3. Add cooked pasta to sauce and heat through until hot.
4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 144 (59%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 38.9mg||12 %|
|Sodium 340.4mg||12 %|
|Potassium 389.1mg||10 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 6.2g|
|Protein 17.6g||25 %|
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Calories per serving: 245
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