>kincaid’s cajun chicken fettuccine

>My good friend Jill made this for Jeff and I long ago, B.K. (before kids), and now it’s a favorite.

This dish has a lot of heat, so be sure to serve with crusty bread, a salad and a tall glass of ice water. You can adjust the spice to your liking as well. Enjoy!

Kincaid’s Cajun Chicken Fettuccine

24 oz. fettuccine noodles (approximately 1 and 1/2 pkgs.)
12 oz. chicken tenderloin, cut into one-inch cubes (we tend to double this)
3 1/3 oz. Parmesan cheese, shredded
8 tbs. unsalted butter
4 t. chicken seasoning (see below)
24 oz. Cajun sauce (see below)

Chicken seasoning:
1/4 c. kosher salt
1 1/2 t. cayenne pepper
2 t. dried basil
3 t. black pepper
1 1/2 tbs. garlic powder
3 t. ground cumin

Cajun sauce:
8 oz. unsalted butter
1/2 lb. onion, diced
1 1/2 t. minced garlic

1/2 t. dried basil
1 tbs. dried thyme
1 1/2 t. white pepper
2 t. cayenne pepper

2 tbs. Tabasco
5 c. tomato sauce
1 1/2 tbs. Worcestershire sauce
3 1/2 c. chicken stock

1 1/2 tbs. sugar
1 c. green onions, thinly sliced

To prepare sauce: Melt butter in a saucepan. Add onions and garlic and saute for 5 minutes. Add dry seasonings and continue to cook for 10 minutes. Add stock, Worcestershire, Tabasco, and tomato sauce, and simmer for 20 minutes. Add green onions and sugar and simmer for 15 minutes.

To prepare meal: Cook fettuccine. Rub chicken with seasoning mix. Melt butter in saute pan over medium heat. Add chicken and cook until just done. Add sauce and cook for 2 minutes. Drain fettuccine noodles and add to sauce/chicken mixture. Toss until mixed well. Place on plates and garnish with Parmesan cheese.

Serves 4.

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