Fiery Chicken and Vegetable Pasta
Different from your standard creamy chicken pasta, this recipe has the assertive flavours of jalapeno chilli, mustard and Cajun seasoning.
Ingredients
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
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- 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.
- 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.
- 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 and Ratings
Global Ratings:
(18)
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)