Instructions:

Kahunaville Cajun Chicken Fettuccini

Source: Alfonso Contrisciani, CMC, AAC Vice President of Culinary Operations, Kahunaville Restaurant Group

2 ounces olive oil
12 ounces boneless chicken breast
1 tablespoon Cajun seasoning
1 teaspoon minced garlic
1/2 cup sun-dried tomatoes, steeped in water
1/4 cup red bell peppers, cut into strips
1/4 cup green bell peppers, cut into strips
1/4 cup yellow bell peppers, cut into strips
1/2 cup Spanish onions, cut into thin strips
1 cup mushrooms, washed and quartered
1/4 cup white wine
1/2 cup heavy cream
1 cup chicken broth
1 tablespoon fresh basil leaf, chopped
1 tablespoon fresh parsley, chopped
Salt and white pepper
2 tablespoons grated Parmesan cheese
16 ounces cooked linguini
4 bread sticks

Heat medium saute pan that is about 10 inches in diameter; add olive oil, and lightly brown chicken strips and season with Cajun spice. Add minced garlic, cut peppers, mushrooms, sun-dried tomatoes and onions and cook until vegetables are soft and onions translucent. Add white wine, heavy cream and chicken stock and simmer for 2 to 3 minutes or until sauce thickens slightly.Season with salt and pepper and add fresh herbs. Add cooked and heated pasta and toss with Parmesan cheese and serve in large pasta bowls garnished with bread sticks and fresh grated Parmesan cheese!