Fiery Chicken and Vegetable Pasta

    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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