Fiery Chicken and Vegetable Pasta

    45 minutes

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

    15 people made this

    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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    Reviews in English (16)


    Well I could not find a "snake", so I used chicken. The flavors are wonderful, there is so much you can do with this recipe. I would have never put all those flavors together. I just sauteeded my chicken in some olive oil and salt and pepper in piece, I did not flour it. I think that "Italian Sausage" would be good in this recipe also. I chopped up my veggies as I wanted the kid to eat them, but he still found them. He loved the flavor though.. I only made 1/2 because there is two of us. If you are looking for this to have more sauce I would double the cream and maybe the parm. THANKS SO MUCH.. LOVE IT!! N*R...  -  19 May 2008  (Review from Allrecipes USA and Canada)


    I had this dish in a very nice resturant in the area. I did add a few more veggies and I doubled the cream but using fat free cream. I used grilled chicken to help reduce the fat. The dish was just wonderful and just like what was served in the resturant! Thanks for sharing  -  20 Oct 2008  (Review from Allrecipes USA and Canada)


    N*R, very tasty. The only change I made was to not dreg the chicken in flour and because I like spice, I seasoned the chicken with a 1/4 tsp of the cajun seasoning. I would say to add more veggies and if you want sauce you need to add more cream as 1 cup is not enough. I use 2 cups of cream with 3/4 box of the fettuccine. All in all it is worth making and I will be making this again, it is a quick week night recipe.  -  19 May 2008  (Review from Allrecipes USA and Canada)