Cajun Chicken Fettuccine
Because it's made with vegetable juice, you're getting more than twice the amount of vegetables in every serving of this flavor-packed skillet dish.
Ingredients
2 tablespoons all-purpose flour
2 cups V8® 100% Vegetable Juice(Regular or Low Sodium)
1 teaspoon Cajun seasoning
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves(4 breast halves)
1 large green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
8 ounces (1/2 of a 1-pound package) regular or spinach fettuccine pasta, cooked without salt and drained
2 cups V8® 100% Vegetable Juice(Regular or Low Sodium)
1 teaspoon Cajun seasoning
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves(4 breast halves)
1 large green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
8 ounces (1/2 of a 1-pound package) regular or spinach fettuccine pasta, cooked without salt and drained
Instructions
Stir the flour, juice and Cajun seasoning in a medium bowl until the mixture is smooth and set it aside.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
Reduce the heat to medium and add the remaining oil. Add the pepper and onion and cook until they're tender-crisp.
Add the flour mixture to the skillet. Cook and stir over medium-high heat until the mixture boils and thickens. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the fettuccine.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
Reduce the heat to medium and add the remaining oil. Add the pepper and onion and cook until they're tender-crisp.
Add the flour mixture to the skillet. Cook and stir over medium-high heat until the mixture boils and thickens. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the fettuccine.
Cajun Chicken Fettuccine
Because it's made with vegetable juice, you're getting more than twice the amount of vegetables in every serving of this flavor-packed skillet dish.
Directions
Print
Stir the flour, juice and Cajun seasoning in a medium bowl until the mixture is smooth and set it aside.Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.Reduce the heat to medium and add the remaining oil. Add the pepper and onion and cook until they're tender-crisp.Add the flour mixture to the skillet. Cook and stir over medium-high heat until the mixture boils and thickens. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the fettuccine.
Ingredients
2 tablespoons all-purpose flour2 cups V8® 100% Vegetable Juice(Regular or Low Sodium)1 teaspoon Cajun seasoning2 tablespoons vegetable oil1 pound skinless, boneless chicken breast halves(4 breast halves)1 large green pepper, chopped (about 1 cup)1 medium onion, chopped (about 1/2 cup)8 ounces (1/2 of a 1-pound package) regular or spinach fettuccine pasta, cooked without salt and drained
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