Chicken and Broccoli Pasta
Cajun Chicken Pasta

Chicken and Broccoli Pasta 

1 lb. boneless skinless chicken breasts 

8 oz. fettuccine noodles, broken in half 

3 Tbsp. olive oil 

1 cup onion, diced 

1 teas. garlic, minced 

1 teas. Italian herb seasoning 

1 Tbsp. chicken flavored bouillon powder 

3 cups broccoli florets 

1 cup half and half 

1 cup shredded Parmesan cheese 

3 cups water 

Salt and pepper to taste 

Place a large skillet over medium-high heat and add the oil.  Cook the chicken in the hot oil for about 2 minutes or until lightly browned.  Chicken will not be fully cooked at this time.  Transfer chicken to a plate and set aside.  Add the onions to the skillet and cook for 2 minutes.  Add the garlic and Italian herb seasoning to the skillet and stir in the water and bouillon powder.  Bring this mixture to a boil and the add the fettuccini to the boiling water and stir gently.  Lower heat to medium, cover pan with a lid and cook for 6-7 minutes, stirring once.  Slice the partially cooked chicken breasts into strips.  Add the chicken, broccoli and half and half to the skillet and stir to combine.  Reduce heat to low, cover skillet and cook for another 5-7 minutes until the chicken is cooked through and the broccoli is tender.  Add the parmesan cheese to the skillet and stir until the cheese is melted and the sauce has thickened. 

Recipe makes 4 servings 

Cajun Chicken Pasta 

2 boneless skinless chicken breasts 

4 oz. linguine pasta 

1 green bell pepper, chopped 

½ red bell pepper, chopped 

5 fresh mushrooms, sliced 

1 green onion, minced 

2 Tbsp. butter or margarine 

1 ½ cups heavy cream 

2 teas. Cajun seasoning 

¼ teas. garlic powder 

¼ teas. lemon pepper 

¼ teas. dried basil 

2 Tbsp. grated parmesan cheese 

salt and pepper to taste 

Slice the chicken breasts into thin strips.  Cook linguine pasta to al dente stage following package directions.  Drain pasta and set aside.  Place the chicken strips in a zip lock bag and sprinkle with the Cajun seasoning.  Toss to coat.  Place a large skillet over medium heat and add the butter or margarine.  Sauté the chicken in the butter or margarine for about 5-7 minutes until the chicken juices run clear and the chicken is no longer pink.  Add the bell peppers, mushrooms and green onion and cook for 2-3 minutes.  Reducer heat and stir in heavy cream.  Stir in the basil, lemon pepper, garlic powder, salt and pepper and heat through.  Toss the linguini with the sauce.  Sprinkle with the grated parmesan cheese. 

Recipe makes 2 servings