RCI-ND.002.0139.001

Spicy Cajun Pasta

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Braham Estate in Greenville, Texas in 1992.

vegetarianvegandairy-freenut-free
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Heat olive oil in a large skillet over medium-high heat. Add fresh chopped garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
2
Add white onion chunks and diced green and red peppers to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and develop color.
6 minutes
3
Sprinkle cayenne pepper over the vegetables and stir well to distribute the spice evenly throughout the mixture.
4
Pour chicken stock and V-8 juice into the skillet. Bring the mixture to a simmer over medium heat.
2 minutes
5
In a small bowl, whisk together the cornstarch and cold water to form a smooth slurry. Slowly pour this mixture into the simmering sauce while stirring constantly to prevent lumps.
1 minutes
6
Simmer the sauce for 3–4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
3 minutes
7
Season the sauce with salt and freshly ground black pepper, tasting and adjusting as needed for balance and heat.
8
Add the sliced cooked chicken breast to the sauce and stir gently to coat the chicken evenly. Heat through for 1–2 minutes.
1 minutes
9
Add the cooked fettuccine to the skillet and toss everything together until the pasta is well coated with the Cajun sauce.
10
Divide the Spicy Cajun Pasta among four serving bowls. Garnish each portion with Parmesan cheese and chopped parsley before serving.

What Makes This Variant Distinct

  • Original variant

Cuisines