Cajun Chicken Fettuccine
| Yield: | 4 Servings |
| Categories: | Pasta |
| 1 | pk | (10-ounce) tomato-basil fettuccine |
| 4 | Skinned and boned chicken breast halves | |
| 1 | ts | Cajun seasoning |
| 1/2 | ts | Cracked pepper |
| 1 | c | Water |
| 1/2 | ts | Salt |
| 1 | lb | Broccoli; cut into flowerets |
| 1/4 | c | Butter or margarine |
| 1 | Garlic clove; minced | |
| 1 | tb | Cornstarch |
| 1 1/2 | tb | Water |
| 2 | c | Half-and-half |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 1/4 | ts | Ground black pepper |
| 1/3 | c | Refrigerated shredded parmesan cheese |
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