Cajun Chicken Over Fettuccine

12 oz. fettuccine (375 g)
12 oz skinless, boneless chicken breast cut into 2-inch (5 cm) strips (375 g)


Spice Mixture

1 tsp cayenne (5 mL)
1 3/4 tsp onion powder (8 mL)
1 1/4 tsp garlic powder (6 mL)
1 tsp paprika (5 mL)
1 tsp dried basil (5 mL)
3/4 tsp dried oregano (4 mL)
2 1/2 tbsp unseasoned bread crumbs (35 mL)


Sauce

2 tsp vegetable oil (10 mL)
1 tsp crushed garlic (5 mL)
3/4 cup chopped onions (175 mL)
3/4 cup chopped sweet green peppers (175 mL)
4 cups canned or fresh tomatoes, crushed (1 L)
1 1/2 tsp dried basil (7 mL)
1 tsp dried oregano (5 mL)
1/4 tsp cayenne (1 mL)

1. Cook pasta in boiling water according to package instructions until firm to the bite. Drain and place in serving bowl.
   
   
2. Prepare the spices: In a small bowl combine cayenne, onion and garlic powders, paprika, basil, oregano and bread crumbs. Coat chicken in mixture.
   
   
3. In medium nonstick skillet sprayed with vegetable spray, sauté chicken on medium heat until no longer pink, approximately 4 minutes. Add to pasta.
   
   
4. Make the sauce: In same skillet, heat oil; sauté garlic, onions and green peppers for 5 minutes, until tender. Add tomatoes, basil, oregano and cayenne. Simmer for 20 to 25 minutes. Pour over pasta, and toss.

Compliments of Rose Reisman Brings Home Light Pasta (MacMillan 1994)

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