Fettuccine with cajun chicken

By admin
09 November 2010

30 ml oil

4 Russian sausages, sliced

500 g chicken breasts (skin and bones removed), cubed

10 ml Cajun spice

10 ml chopped fresh OR 5 ml dried sage

1 onion, chopped

4 celery stalks, chopped

1 red pepper, cut into strips

2 garlic cloves, finely chopped

500 g fettuccine pasta

600 ml thin white sauce

375 ml grated mozzarella cheese

125 ml grated Parmesan cheese

Preheat the oven to 180 °C.

Grease a deep baking sheet with butter.

Heat the oil in a large pan and fry the sausages, chicken, Cajun spice and sage over medium heat, stirring occasionally.

Cook until the chicken is no longer pink, about 8 minutes.

Remove the meat with a slotted spoon and set aside.

Sauté the onion, celery, red pepper and garlic in the same pan until soft.

Remove from the heat and stir in the meat.

Cook the pasta according to the packet instructions.

Drain, rinse under hot water and drain again.

Cover the base of the greased dish with the pasta and spoon half the meat mixture and a third of the white sauce on top.

Repeat the layers.

Cover with a layer of pasta and spoon the remaining white sauce on top.

Scatter the mozzarella and Parmesan cheese on top and bake for 50 minutes or until golden brown.

Serves 8.

HINT Deboned chicken breasts are wonderfully versatile. They also contain very little fat when the skin is removed. If you pack them separately it’s easy to take out just enough for your needs instead of defrosting the entire packet.

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