Fiery Chicken and Vegetable Pasta


15 people made this

Different from your standard creamy chicken pasta, this recipe has the assertive flavours of jalapeno chilli, mustard and Cajun seasoning.


Serves: 6 

  • 500g fettuccine
  • 2 tablespoons vegetable oil
  • 1/4 cup sliced onions
  • 1/2 cup chopped pumpkin
  • 1/2 cup zucchini, cut diagonally into 1cm thick slices
  • 3/4 cup sliced mushrooms
  • 1 1/4 cups thickened cream
  • 1 jalapeno chilli, seeded and minced
  • 1 teaspoon minced garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Cajun seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup diced tomatoes
  • 1 dash salt and pepper to taste
  • 3 tablespoons vegetable oil
  • 500g chicken breast meat, diced
  • 1/2 cup (60g) flour for coating

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, heat 2 tablespoons of oil in a large frypan over medium-high heat, add the onions, pumpkin, zucchini and mushrooms; cook and stir for 5 minutes until the vegetables are heated through but still firm. Pour in the cream and the cooked fettucine and simmer for 4 minutes. Mix in the jalapeno, garlic, mustard and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low.
  3. Preheat 3 tablespoons of oil in a large frypan over high heat. Coat the chicken meat with flour and pan fry for 5-10 minutes or until well done. Arrange the meat on top of the vegetables and pasta to serve.

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