Ingredients
2 ounces uncooked fettuccine2 boneless skinless chicken breast halves (5 ounces each), cut into 1-inch pieces1 to 2 teaspoons Cajun seasoning4 teaspoons olive oil, divided1 cup sliced fresh mushrooms1/2 cup thinly sliced green onions1/2 medium green pepper, chopped2 teaspoons minced garlic1 tablespoon cornstarch1 cup half-and-half cream1/4 teaspoon salt, optional1/4 teaspoon pepper2 tablespoons grated Parmesan cheese
Preparation
Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender.
Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.
