My mom and I were out shopping tonight and got home late, so dinner was made in a rush. Luckily, the recipe I had planned on using turned about to be pretty easy. This recipe comes from ‘Top Secret Recipes: Super Secret Restaurant Collection!’ by Todd WIlbur. Its a copy cat version of TGI Friday’s Spicy Cajun Chicken Pasta.
The directions said it gives two large restaurant size portions, but it served four of us with leftovers.
First, cut up one red and one green bell pepper and half an onion. Add those to a heated skillet with olive oil and one garlic glove.
One those veggies are about half way cooked, add in mushrooms.
While these are cooking, cook the fettuccine.
Cut two chicken breasts into bite size pieces and cook over medium-hot heat with olive oil.
Once veggies are soft, add cooked chicken, tomatoes, chicken stock, salt, pepper, cayenne, paprika, and thyme. Simmer for about 12 minutes.
Divide the cooked fettuccine into bowls. Add the veggie sauce on top.
Although this meal was quick and easy, it was missing something. My dad had the great idea of adding a little soy sauce to it. Soy sauce, along with some butter and extra salt, gave it the extra kick that it needed.
- 1 green bell pepper
- 1 red bell pepper
- 1/2 white onion
- 1 garlic clove
- olive oil
- 2 chicken breasts
- 1 tomato
- 1 cup chicken broth
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp thyme
- 1/2 box fettuccine
- soy sauce
Cut peppers and onion into bite size pieces. Saute in olive oil with garlic. Once half-way cooked, add mushrooms. Cut chicken into bite size pieces and cook in olive oil. Once veggies are soft, add cooked chicken, chicken broth and spices. Simmer for about 12 minutes. Cook fettuccine. Divide noodles into bowls and spoon the veggie/chicken sauce on top. Add salt, butter, and soy sauce to taste.